Prep 5 mins
Cook 15 mins
This side dish takes just minutes to prepare and it just might help you get some vegetables into your child. It's worth a try and if they don't go for it, there will just be more for you.
- 1 1⁄2 cups baby carrots
- 2 tablespoons honey
- 1 tablespoon butter
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon cardamom
- 1⁄2 cup canned pineapple chunk, drained
- Place carrots in a saucepan with water and boil until cooked to your liking.
- Meanwhile, in a separate saucepan over medium heat, mix honey, butter, cinnamon, cardamom, and pineapple chunks and stir until butter has melted and sauce is heated through.
- Drain carrots and add to the honey sauce and mix to coat.
- Serve warm.
When making this recipe I steamed the baby carrots, but other than that followed this easy to make recipe & had A VERY, VERY TASTY CARROT SIDE! Definitely a keeper of a recipe, & I can see myself making this again ~ Skewering pineapple tidbits along with a carrot on a small toothpick would make an unusual & very tasty addition to a finger food counter! [Made & reviewed in Zaar Cookbook Tag]
I always like seeing side dish entries in the contests! I made this to serve with Awesome Baked Ham. The recipe goes together well and the result is pretty. I made the sauce in the microwave. The sweet pineapple does mix well with the carrots. The rest worked together too although I would reduce the cinammon next time. Thanks for a creative entry! Good luck in the contest!
DH and I enjoyed this carrot dish. I used pineapple chunks in their own juice,they were quite large so cut them in half. The spices and the sweet honey were delicious on the carrots and the pineapple. I really liked the taste of the cinnamon and cardamon combination. Congrats to the chef! Prepared for RSC #13.