Glazed Carrots and Pineapples

These Glazed Carrots and Pineapples are one of my favorite side dishes to make for company.  Everyone always goes back for seconds!  I love the combination of steamed carrots with pineapples and the perfectly sweet combination created by the pineapple juice and cinnamon glaze.  It could really almost be a dessert with the health benefits of a steamed vegetable.  

I am having a bit of a carrot week on the blog in honor of the upcoming holiday season.  It started with a delectable Cheesecake Swirl Carrot Cake with Maple Glaze.  You will love both of these recipes if you are a carrot fan like me.  My carrot loving days started as a child when I used to hide all other vegetables in my napkin so I could leave the table.  Ha…sorry Mom and Dad!  Anyway, carrots and corn were it for me.  I am paying for my picky childhood days now with 2 little picky eaters.  I can’t seem to get either one of my girls to eat their vegetables (#cheeseitup#glazeitupandpray#coloritpurple).  Ugh…good thing they make vitamins!

Thank God tomorrow is Friday!  It has been another loooooooong week for me.  My daughter is taking a looooong time to grow in her molars and I am suffering right along with her.  It just isn’t fun having to go to work on 3 hours of sleep.  Hello my friend, Mr. Latte! Ugh…just when I was starting to get used to being able to sleep again.  It was a rough first year…my daughter didn’t start sleeping through the night until she was around 13 months old.   On that note, she just woke up again.  🙂

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Glazed Carrots and Pineapples

Cook Time

20 mins

Total Time

20 mins

 

Carrots are steamed and mixed with pineapple chunks and topped with a pineapple cinnamon glaze.

Course: Vegetable Side Dish

Servings: 4 -6 servings

Author: Holly @ 3 Yummy Tummies

Ingredients

• 1 lb. bag baby carrots
• 1 can pineapple chunks
• 2 Tbsp. Margarine
• 1/2 C. Brown Sugar
• 2 Tbsp. Cornstarch
• 1 1/2 Tsp. Cinnamon

Instructions

1. Steam baby carrots until tender (around 10-12 minutes)
2. Drain pineapple chunks and set aside the pineapple juice.
3. On Medium Heat; melt margarine in a medium size saucepan.
4. Add brown sugar and cinnamon; stir continuously until brown sugar dissolves.
5. Add reserved pineapple juice and continue mixing.
6. Add cornstarch and stir until mixture begins to thicken.
7. Add steamed carrots and can of drained pineapples.
8. Continue cooking until heated.