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!!
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.