1. Place carrots in medium saucepan; cover with water. Bring to a boil over high heat. Reduce heat to medium-low; simmer 6 to 8 minutes or until carrots are tender.
2. Drain carrots; return to saucepan. Add chutney, mustard, and butter; cook and stir over medium heat 2 minutes or until carrots are glazed. Top with pecans just before serving.
*Note. To toast pecans, spread in single layer in heavy skillet. Cook over medium heat 2 minutes or until nuts are lightly browned, stirring frequently.
Calories: 88 calories, Carbohydrates: 11 g, Protein: 1 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 151 mg, Fiber: 2 g
Exchanges per serving: 1/2 Bread/Starch, 1 Fat.
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