Orangy Carrots

Orangy Carrots

1 pound peeled baby carrots 2 T. orange marmalade 1 T. butter 1/2 t. salt 2 T. broken pecans, toasted

In a covered large pan, cook carrots in a small amount of boiling water for 8 to 10 minutes or until crisp tender. Drain. Return carrots to pan. Add orange marmalade, butter and salt to carrots. Stir until carrots are coated. Top with pecans. Serves 4 Source: Unknown

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 * Catsrecipes Y-Group