- 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.