Prep 5 mins
Cook 15 mins
This is an easy and tasty new way to make carrots. Mom makes this alot when we have guests, and it's always the first dish to run out.
- 3 cups sliced carrots
- 4 green onions, chopped
- 1⁄4 cup unsweetened pineapple juice
- 2 tablespoons honey
- 2 tablespoons butter
- 1 tablespoon vinegar
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- Boil sliced carrots until crips-tender; drain and remove from pan.
- In the same pan combine all other ingredients, cook over medium until bubbly.
- Add carrots back into the pan, stir and cook until heated through.
Yum, yum, yum. The carrots prepared this way are so memorable. They vanished off our plates in no time. They were so quick and easy to make and tasted excellent, sweet, savory, sour, tangy and fresh. They were wonderful, perfectly cooked and seasoned. Thank you for sharing a recipe that we will enjoy often. Made for Fall Pac/12.
Great carrots! My 5 yr DS ate seconds so they are a keeper in our house! I made as written except sprinkled the green onions on DH and my serving; DSs would not eat the carrots if the onions were visible. Made for PAC Fall 2011.
These are very flavorful and so easy to make. I enjoyed the addition of pineapple juice but I think that orange juice would work as well. I served these with Meatloaf and Squash Fritters for a delicious meal. Made for PAC Fall 2011.