Prep 10 mins
Cook 15 mins
Adapted from Cooking Light, 1989. Makes 6 servings at 68 calories per 1/2 cup.
Make and share this Minted Carrots With Pineapple recipe from Food.com.
- 473.18 ml pineapple, cubed
- 78.07 ml unsweetened pineapple juice
- 14.79 ml honey
- 1.23 ml salt
- 59.14 ml of fresh mint, minced
- 4 large carrots, scraped, cut diagonally into 1/2-inch slices
- Combine pineapple juice, honey, salt and fresh mint in a medium saucepan; bring to a boil.
- Add carrots; cover reduce heat, simmer 8-10 minutes.
- Stir in pineapple cubes and cook an additional 5 minutes or until carrots are tender.
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!
It was okay. Pretty mild mint flavor presented itself mostly as an aftertaste. All six of us (3 kids and 3 adults) were indifferent. Only one kid expressed dislike, but no one ate as much as they do when I just make "plain" cooked carrots with butter. I won't make it again. It didn't taste bad... just... eh.
This was great!! I used fresh pineapple and everyone loved it!