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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

    Average Rating:

    2 Total Reviews

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    • on April 19, 2010

      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!!

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    • on April 14, 2010

      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.

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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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