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Carrots with Pineapple Glaze Recipe
Carrots with Pineapple Glaze Recipe photo by Taste of Home

Carrots with Pineapple Glaze Recipe

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Pretty and versatile Pineapple-Glazed Carrots are ready in just 10 minutes and pair up with a variety of meats for weekday meal magic! Anna Stodolak - Volant, Pennsylvania
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 1 pound fresh baby carrots
  • 2 tablespoons water
  • 1/4 cup pineapple preserves
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1 tablespoon minced fresh parsley

Nutritional Facts

3/4 cup equals 164 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 277 mg sodium, 29 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 fat.

Directions

  1. Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain and keep warm.
  2. In another microwave-safe bowl, combine the preserves, sugar, butter and salt; cook on high for 1-2 minutes or until preserves are melted. Pour over carrots; toss to coat. Sprinkle with parsley. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pineapple-Glazed Carrots in Simple & Delicious March/April 2009, p24

Nutritional Facts

3/4 cup equals 164 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 277 mg sodium, 29 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 fat.

Reviews for Carrots with Pineapple Glaze

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 29, 2011

Love the flavor, but I think I would like it better cooking the carrots on the stove and then adding the glaze ingredients...it might coat them better, too.

MY REVIEW
Reviewed Apr. 18, 2011

Overall this recipe tasted very good but I had a few problems with it. The first time I tried this, I let the carrots microwave, longer that stated after reading other reviews but they burned in the microwave. The second time, I cooked the carrots on the stove top for 8-10 minutes in boiling water. I followed the recipe and tried to fix the sauce in the microwave but it exploded and made a mess. This recipe seems better suited for stove-top prepration.

MY REVIEW
Reviewed Dec. 16, 2010

Excellent! I agree w/ the longer cooking time, just check on the carrots as they are cooking to judge how much longer they need. I didn't have pineapple preserves so I substituted raspberry ~ still turned out great!

MY REVIEW
Reviewed Apr. 30, 2010

This was sweet and delicious, and made an excellent side dish. The carrots came out half-way between crunchy and soft, which was a perfect combination. I would 100% make this again!

MY REVIEW
Reviewed Mar. 16, 2010

My family loved these carrots. I did cook them longer to make the carrots more tender. This will be a staple in our house.

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