Hawaiian carrots
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (20oz) unsweetened pineapple tidbits, undrained |
| 1 | tablespoon | Honey |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Onion powder |
| 4 | larges | Carrots (abt 1/2 lb) sliced diagonally into 1/2\" pieces |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Water |
| 2 | tablespoons | Toasted cashew, chopped |
Directions
Drain pineapple, reserving juice; set pineapple aside. combine reserved juice, honey, oregano, and onion powder in a medium saucepan; bring to a boil. Add carrots; cover, reduce heat, and simmer 10 minutes. Stir in pineapple and cook an additional 5 minutes or until carrots are tender.
Combine cornstarch and water and stir well; add to carrot mixture.
Bring to a boil and cook 1 minute or until thickened, stirring constantly. Spoon into a bowl and sprinkle with cashews.
Quick and Easy Weeknights Cooking Light Special Edition 1995 Submitted By DIANE LAZARUS On 09-29-95
Related recipes
- Carrot
- Carrot sticks
- Carrots
- Carrots (california orange style)
- Carrots (herbed style)
- Carrots with coconut
- Company carrots
- Fire island carrots
- Hau'oli carrot cake
- Honey-glazed carrots
- Honeyed carrots
- Italian carrots
- Maple carrots
- Mexican carrots
- Orange carrots
- Persian carrots
- Pineapple-glazed carrots
- Quick carrots
- Sweet carrot puree
- Sweet carrot salad