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Sweet & Sour Carrots

 Sweet & Sour Carrots
“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
6 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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.
  • 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.
Nutritional Facts: 2/3 cup equals 123 calories, trace fat (trace saturated fat), 0 cholesterol, 459 mg sodium, 30 g carbohydrate, 3 g fiber,

2 of 2

Sweet & Sour Carrots (continued)

Nutritional Facts: 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1/2 starch.