Glazed Carrots and Pineapple Recipe
Today's recipe is a perfect Easter side! I've always loved my carrots with some sort of sweet glaze, and the pineapple adds that perfect sweet touch to this dish! It's also really quick to make, which is super convenient when you have lots of other things cooking for the holiday. Not much effort, but a delicious side! That's my kind of food!
Glazed Carrots and Pineapple (click here to print recipe)
What you need:
2 cups baby carrots
1- 20 ounce can pineapple chunks or tidbits
4 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
1 tablespoon butter
black pepper
Directions:
Boil the carrots in a medium saucepan until crisp tender. Pour the carrots into a strainer and drain.
Combine a small amount of the pineapple juice from the can and the cornstarch until mixed well. Pour the rest of the pineapple juice into the saucepan. Add cinnamon, brown sugar, butter and black pepper. Bring to a boil, add the cornstarch mixture and cook and stir for 3 minutes or until thickened. Stir in the carrots and pineapple, heat through.
Recipe adapted from: The Best of Country Cooking 2003
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On the blog... one year ago: Wild Rice Pancakes
Two years ago: Taco Dip
This recipe is shared at these blogs: Kathe with an E, Table for Seven, Feeding Big, Love Bakes Good Cakes, Living Better Together, The Best Blog Recipes, The Better Baker, The NY Melrose Family, Read more..