Glazed Carrots and Pineapple

Total Time
20mins
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.

Ingredients Nutrition

  • 1 12 cups baby carrots
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 12 teaspoon cinnamon
  • 18 teaspoon cardamom
  • 12 cup canned pineapple chunk, drained

Directions

  1. Place carrots in a saucepan with water and boil until cooked to your liking.
  2. 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.
  3. Drain carrots and add to the honey sauce and mix to coat.
  4. Serve warm.
Most Helpful

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]

Sydney Mike January 07, 2010

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!

Susie D February 21, 2009

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.

Elly in Canada February 20, 2009