Sweet and Sour Carrots
photo by Baby Kato
- Ready In:
- 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.
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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.