Glazed Carrots and Pineapple

"This side dish takes just minutes to prepare and it just might help you get some vegetables into your child. It's worth a try and if they don't go for it, there will just be more for you."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Elly in Canada photo by Elly in Canada
photo by Elly in Canada photo by Elly in Canada
photo by Tinkerbell photo by Tinkerbell
Ready In:
20mins
Ingredients:
6
Serves:
3
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ingredients

  • 1 12 cups baby carrots
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 12 teaspoon cinnamon
  • 18 teaspoon cardamom
  • 12 cup canned pineapple chunk, drained
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directions

  • Place carrots in a saucepan with water and boil until cooked to your liking.
  • Meanwhile, in a separate saucepan over medium heat, mix honey, butter, cinnamon, cardamom, and pineapple chunks and stir until butter has melted and sauce is heated through.
  • Drain carrots and add to the honey sauce and mix to coat.
  • Serve warm.

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Reviews

  1. Sydney Mike
    When making this recipe I steamed the baby carrots, but other than that followed this easy to make recipe & had A VERY, VERY TASTY CARROT SIDE! Definitely a keeper of a recipe, & I can see myself making this again ~ Skewering pineapple tidbits along with a carrot on a small toothpick would make an unusual & very tasty addition to a finger food counter! [Made & reviewed in Zaar Cookbook Tag]
     
  2. Susie D
    I always like seeing side dish entries in the contests! I made this to serve with Recipe #46922. The recipe goes together well and the result is pretty. I made the sauce in the microwave. The sweet pineapple does mix well with the carrots. The rest worked together too although I would reduce the cinammon next time. Thanks for a creative entry! Good luck in the contest!
     
  3. Elly in Canada
    DH and I enjoyed this carrot dish. I used pineapple chunks in their own juice,they were quite large so cut them in half. The spices and the sweet honey were delicious on the carrots and the pineapple. I really liked the taste of the cinnamon and cardamon combination. Congrats to the chef! Prepared for RSC #13.
     
  4. Tinkerbell
    We tried both carrot recipes entered & found that we enjoyed the addition of pineapple in this one. The spices would have been too heavy without the tangy, sweet pineapple to compliment them. I cut the pineapple down to tidbit size for this, as I didn't think the large chunks would appeal to my family. Thank you for sharing your creation! Made for RSC Lucky #13.
     
  5. Karen Elizabeth
    I had some pineapple rings in the fridge and was glad to be able to use them in such a delicious way! I used normal carrots, chopped, and cooked until tender. made the sauce and added it, how easy is that! We enjoyed this, the pineapple almost gives the carrots an Asian flair! I would certainly make this again. Made for RSC#13
     
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