Minted Carrots With Pineapple

READY IN: 25mins
Recipe by Oolala

Adapted from Cooking Light, 1989. Makes 6 servings at 68 calories per 1/2 cup.

Top Review by Mrs. Atkins

I made this with brisket for the "something sweet" for Rosh Hashanah. My husband who is Jewish said it felt traditional. It's pretty easy to make, and for me the mint taste was perfect. No, it's not a dish that you say "wow!" but it's healthy, yummy comfort food. I'll definitely be making it again!

Ingredients Nutrition

  • 2 cups pineapple, cubed
  • 13 cup unsweetened pineapple juice
  • 1 tablespoon honey
  • 14 teaspoon salt
  • 14 cup of fresh mint, minced
  • 4 large carrots, scraped, cut diagonally into 1/2-inch slices

Directions

  1. Combine pineapple juice, honey, salt and fresh mint in a medium saucepan; bring to a boil.
  2. Add carrots; cover reduce heat, simmer 8-10 minutes.
  3. Stir in pineapple cubes and cook an additional 5 minutes or until carrots are tender.

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