Recipe Ideas

Ingredients:

 

¼ cup organic chicken broth

¼ teaspoon Himalayan Pink Salt

2 lb ready-to-eat baby-cut organic carrots (or slice up your own like we did!)

¼ cup pure maple syrup

2 tablespoons butter

¼ to ½ cup coarsely chopped Detroit Gourmet Nut Company Handcrafted Maple Pecans

Dash of Cinnamon or Mace

 

 

Directions:

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In a 12-inch skillet, heat chicken broth and salt to boiling over a high heat. Add the carrots and reduce heat to a medium temperature.

 

Cover and cook 10 to 12 minutes or just until crisp-tender. Drain if necessary.

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Place carrots in a medium-sized saucepan. Add maple syrup and butter to the carrots. Cook over a medium-high heat for 3 to 4 minutes, stirring frequently, until the carrots are glazed.

 

Spoon into a serving dish, sprinkle with Detroit Gourmet Nut Company Handcrafted Maple Pecans and you are ready to serve and delight!