Ingredients:
2 lbs carrots, sliced ( or 2 lbs baby carrots)
1 cup pineapple juice ( or orange juice)
1/2 cup brown sugar
3 tablespoons butter
1 1/2 teaspoons cornstarch
1/2-3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup chopped pecans
Directions:
In a large saucepan, cook sliced carrots in boiling water until tender. Drain and set aside.
In the same saucepan, combine pineapple juice, brown sugar, butter, cornstarch, salt, cinnamon, and allspice. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Remove from heat.
Add the cooked, drained carrots and chopped pecans to hot sauce mixture; stir in and heat through.
Serve.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.