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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


  • 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.
Nutrition Facts
2/3 cup: 123 calories, 0 fat (0 saturated fat), 0 cholesterol, 459mg sodium, 30g carbohydrate (22g sugars, 3g fiber), 1g protein.

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  • ramsaych6
    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.

  • petersen5099
    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.

  • Sueinne
    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

  • BruceB4Given
    Apr 19, 2010

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