Sweet Carrots
INGREDIENTS
- 16 oz whole baby carrots
- 1 cup water
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1 1/2 tsp cornstarch
- 1 T honey
- 1 T butter
- 8 oz can crushed pineapple (keep juice)
- 1 T cinnamon
DIRECTIONS
- Preheat oven to 350 degrees. In a medium saucepan, cook carrots in water over medium heat for 10 minutes or until tender. In a small saucepan, combine brown sugar, salt, and cornstarch; cook over lower heat for 15 minutes, stirring constantly. Remove from heat and stir in honey and butter. Combine carrots and pineapple in a casserole dish and pour liquid mixture over carrots. Sprinkle with cinnamon. Bake for 40 minutes.
