Sweet Carrots
  • 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
  1. 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.