Carrots with Pineapple Glaze
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
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
Reviews
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.
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.
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!
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 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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Thanks for the heads-up on the cooking time. I do wish microwave recipes would alwaus include the wattage of the oven used for the times included.
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I just made this for dinner and it was delicious but...the recipe was misleading. It took much longer than 4-6 minutes to cook the carrots in the microwave--more like 10-12 minutes.