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Maple Carrots and Cashews

  • 1 pound baby carrots
  • 1 cup ow-sodium chicken or vegetable broth
  • 2 Tbsp butter
  • 1 Tbsp maple syrup
  • 2 Tbsp chopped cashews

In a saucepan bring the chicken (or vegetable) broth to a boil. Add the baby carrots and return to a boil. Reduce heat to low and simmer for 3 minutes. Remove from heat and pour carrots and broth into a colander to drain. With the saucepan still hot, add butter and maple syrup and stir until melted. Add the carrots and toss gently. Transfer carrots to a serving dish and sprinkle the carrots with chopped cashews.

Serves: 5-6