Bright in color, soft, yet crunchy and sweet to taste. These carrots make a lovely side dish for any meal.

Serving Size: 4

Ingredients:

• 1 lb. baby carrots, cleaned and peeled
• 1 can pineapple chunks
• 1 tbs. corn starch
• splash lemon juice
• salt and pepper to taste

Directions:

1. Clean and peel the baby carrots.
2. Pour the pineapples and sauce into a large saucepan.
3. Add the splash of lemon juice and the cornstarch stir well to dissolve the cornstarch and bring cook the pineapples for a few minutes to thicken the sauce.
4. Add the carrots and cook until the carrots are al dente.
5. Season to flavor with salt and pepper and perhaps a pinch of sugar if you want them sweeter.

Notes:

Note, if you prefer, you can alternatively, steam the carrots and then pour the pineapple sauce over them. Both ways of cooking have their merits.

Attached Files:

• MacGourmet recipe file

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