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Sweet & Sour Carrots Recipe
Sweet & Sour Carrots Recipe photo by Taste of Home

Sweet & Sour Carrots Recipe

Publisher Photo
“I wanted to try serving carrots differently and everyone raved over these.” You’ll love the combination of flavors and colors. Delores Romyn - Stratton, Ontario
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 pound medium carrots, cut into 1-inch slices
  • 1 medium green pepper, cut into 1-inch chunks
  • 1 can (20 ounces) unsweetened pineapple chunks, undrained
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 2 tablespoons cider vinegar
  • 2 tablespoons reduced-sodium soy sauce

Nutritional Facts

2/3 cup equals 123 calories, trace fat (trace saturated fat), 0 cholesterol, 459 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1/2 starch.

Directions

  1. Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside.
  2. Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through. Yield: 6 servings.
Originally published as Sweet & Sour Carrots in Healthy Cooking April/May 2010, p42

Nutritional Facts

2/3 cup equals 123 calories, trace fat (trace saturated fat), 0 cholesterol, 459 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1/2 starch.

Reviews for Sweet & Sour Carrots

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Apr. 18, 2012

It is very good hot or cold. I gave some to a friend, & she put it over cooked rice. I took it to a luncheon, & it was a hit with "experienced" cooks.

MY REVIEW
Reviewed May. 27, 2010

This was very tasty... the carrots have just the right crunch. I made this to share with friends, and I think it might actually get my husband to eat carrots more often.

MY REVIEW
Reviewed Apr. 25, 2010

My family doesn't like veggies but htiswas OK in their aopinion 9 high praidse from them) Itis just as good cold , in lunch , too

MY REVIEW
Reviewed Apr. 19, 2010

I made this to go with some BBQ chicken and mashed potatoes and it was the perfect compliment of flavors.

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