Maple Glazed Baby Carrots

Total Time
Prep 5 mins
Cook 20 mins

Once again, I am responsible for all the veggie dishes for our Thanksgiving dinner this year. I was hoping to try a couple of NEW dishes this year, and this one caught my eye. I found this in the new issue of Kraft Food and Family magazine

Ingredients Nutrition

  • 2 lbs baby carrots
  • 14 cup Catalina dressing
  • 14 cup maple syrup
  • 1 tablespoon butter
  • 12 cup pecans, toasted


  1. Cook carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender.
  2. Drain; set aside.
  3. Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally.
  4. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
  5. Add butter; stir until melted.
  6. Stir in the pecans and serve.


Most Helpful

I have made this many times and my family loves it.

rachel_rae33 November 24, 2008

I have to warn that the catalina dressing I used was for a product test, so my results might not have been typical. I thought this was really easy to put together and turned out well. I did think it had kind of a strange taste from the dressing, and definitely had a strange color. I am almost positive that both of those flaws were the fault of my test sample, so if you like Catalina dressing I encourage you to try this.

evewitch September 02, 2008

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