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    You are in: Home / Recipes / Pineapple Juice/Brown Sugar Glazed Baby Carrots Recipe
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    Pineapple Juice/Brown Sugar Glazed Baby Carrots

    Pineapple Juice/Brown Sugar Glazed Baby Carrots. Photo by AZPARZYCH

    1/4 Photos of Pineapple Juice/Brown Sugar Glazed Baby Carrots

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Leslulu's Note:

    My mom gave this recipe to me. Truly simple and sooo delicious! Also, a great way to get kids to eat their vegetables.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put carrots in a medium sauce pan, put enough water in pan to just cover the carrots.
    2. 2
      Turn heat to high and boil the carrots for about 5 minutes (or until heated through, while retaining their crispy texture). Drain and place in serving bowl.
    3. 3
      Meanwhile, in a small saute pan, over medium heat, melt butter, add sugar, pineapple juice and the ginger. Bring mixture to a light boil and stir until sugar has melted and incorporated into all the other ingredients.
    4. 4
      Pour mixture over the carrots and toss gently.

    Ratings & Reviews:

    • on April 19, 2010

      45

      This was really good; made based off of chef#204024's review. I wanted to try these carrots because of the great photos chef#204024 posted. I cooked the carrots a lot longer than instructed, 4 yr old DS won't eat if they are "too crunchy" (but eats raw carrots?!) I made the sauce at the same time as the carrots and then took it off the heat and let it thicken and it was very thick. When I added the carrots though, the moisture thinned it out right away; next time I will cook a little in the sauce to let it re-thicken. Will be making these again since both DS's ate them up!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2010

      45

      I'll probably give these tasty, sweet carrots another star if the chef will come back and list the correct amount of sugar. I used 6 tbsp packed brown, which seemed like a lot but still left me with a fairly thin syrup to pour over the carrots. I also used grated fresh ginger since that was what I had on hand. Instinct says the carrots should be put back in the pan to reduce the liquid until it coats the carrots; I'm trying that next. Also, since I got the pineapple juice from a can of chunks, it made sense to me to stir some of the fruit back into the carrots just before serving. Thanks for sharing a family favorite and I hope I'm doing it justice. Made for Pick A Chef.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pineapple Juice/Brown Sugar Glazed Baby Carrots

    Serving Size: 1 (66 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 48.7
     
    Calories from Fat 26
    54%
    Total Fat 2.9 g
    4%
    Saturated Fat 1.8 g
    9%
    Cholesterol 7.6 mg
    2%
    Sodium 44.7 mg
    1%
    Total Carbohydrate 5.4 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 3.2 g
    13%
    Protein 0.4 g
    0%

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