Maple-Glazed Baby Carrots - Kraft Recipes Top
Comida Kraft
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Maple-Glazed Baby Carrots

Prep Time
5
min.
Total Time
25
min.
Servings

10 servings, 1/2 cup each

Don't wait until the holidays to serve this smart, show-stealing side. Tender carrots, sweet syrup and pecans come together for a delectable dish worth sharing anytime.

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What You Need

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Make It

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  • Cook carrots in boiling water in large saucepan 12 to 14 min. or until tender; drain.
  • Bring dressing and syrup to boil in saucepan on medium heat, stirring frequently. Stir in carrots; cook until glaze is thickened, stirring frequently.
  • Add butter; stir until melted. Stir in nuts.

Special Equipment Needed

Shortcut

Since baby carrots do not need to be peeled, using them in this recipe saves time!

Servings

  • 10 servings, 1/2 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1/2 Carbohydrate
  • 1 Vegetable
  • 1 Fat

Nutrition Bonus

Looking to add more vegetables to your diet? This tasty dish provides one 1/2 cup of the recommended 2-1/2 cups vegetables per day. And as a bonus, the carrots are rich in vitamin A.

Nutritional Information

Serving Size 10 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 110
Total fat 6g
Saturated fat 1g
Cholesterol 5mg
Sodium 170mg
Carbohydrate 16g
Dietary fiber 3g
Sugars 12g
Protein 1g
% Daily Value
Vitamin A 250 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I made this for Thanksgiving, and it wasn't bad; I'd probably make it again. I made this for Thanksgiving, and it wasn't bad; I'd probably make it again. However, maybe next time I'll use real maple syrup as opposed to the maple-flavored syrup that the recipe calls for because I was hoping for more of a genuine maple taste. Oh, and beware, the glaze smells really funny when first cooking, but it will taste fine. The nuts added something nice to the dish as well.
Date published: 2008-11-28
Rated 4 out of 5 by from A friend of mine suggested using Sweet Honey Catalina dressing instead and I thought that... A friend of mine suggested using Sweet Honey Catalina dressing instead and I thought that combination was very good. For those of you who did not like the original combination because of the contrast in flavors, this modification might be a nice alternative.
Date published: 2008-01-02
Rated 5 out of 5 by from Very yummy dish. Very yummy dish. My husband and 3 year old loved the carrots. My VERY picky 1 year old loved the sauce. I didn't have the nuts, so those were omitted. I only had 1 lb of carrots, but made all the sauce to have some for the potatoes I made. I also used honey sweetened Catalina dressing because that's what I had.
Date published: 2007-09-12
Rated 3 out of 5 by from I don't really like glazed carrots but these turned out pretty good. I don't really like glazed carrots but these turned out pretty good. I thought the sauce was a little thin (I used real maple syrup & Basalmic Vinaigrette dressing instead of Catalina), so if I could find a way to thicken it up, I would do it. Maybe I'll use an el-cheapo brand of syrup next time?
Date published: 2007-06-03
Rated 1 out of 5 by from Did not like the catalina dressing and syrup together. Did not like the catalina dressing and syrup together. Bad combination with a strange taste. I made this for Thanksgiving day and hardly anyone liked it. Will not make this recipe again.
Date published: 2007-03-27
Rated 1 out of 5 by from Although I did not boil the carrots for long enough, the glaze had a funky smell to it and it tasted... Although I did not boil the carrots for long enough, the glaze had a funky smell to it and it tasted horrible. The catalina and syrup was a bad mixture and I will never make this again.
Date published: 2007-12-04
Rated 2 out of 5 by from My kids didn't like the taste of these carrots at all! My kids didn't like the taste of these carrots at all! I love cooked carrots, but even I didn't care for them that much. i think it was the salad dressing.
Date published: 2007-11-12
Rated 5 out of 5 by from I detest cooked carrots, but thought I'd give this one a try just to give the family something new. I detest cooked carrots, but thought I'd give this one a try just to give the family something new. I used almonds instead of pecans and used Raspberry Walnut vinegarette Dressing instead of catalina. I cooked them in the microwave for 10-12 minutes. They were FABULOUS! Soft but still crunchy. I loved them and will make them again!
Date published: 2007-01-13
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