- 1 (8 oz) bag whole baby carrots (if frozen, allow to thaw before cooking)
- 1/4 C dried tart cherries
- 2 T maple syrup
- 1 T butter
- 1/4 t nutmeg
- 1/8 t ginger
- 1/4 t cinnamon (optional)
- 1/4 C pecans pieces
Boil water over medium high heat. Add carrots.
Reduce heat to medium and cook 10 minutes or until the carrots are tender.
Drain well and return to the pan, again over medium heat.
Add cherries and toss to combine.
Pour the syrup over the top.
Add butter and stir well.
Sprinkle in nutmeg, ginger and cinnamon.
Continue cooking, stirring often, for 5 minutes or until hot and bubbly.
Transfer to a serving bowl and top with pecans.