Maple Glazed Baby Carrots

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

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2  lbs  baby carrots
• 1⁄4 cup  Catalina dressing
• 1⁄4 cup maple syrup
• 1  tablespoon butter
• 1⁄2 cup pecans, toasted

Directions

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.