Pineapple Carrots

By kmgulick

Ingredients

• 2 lbs. carrots (baby or sliced)
• 1 tsp. salt
• 2 cups boiling water
• 1/2 cup sugar
• 4 tsp. cornstarch
• 1 6oz. Can pineapple juice
• 2 Tbsp. butter
• 2 Tbsp chopped fresh mint leaves—if desired

Preparation

Step 1

Combine carrots, salt and water—cover and simmer 20 minutes or until carrots are tender, drain. Combine sugar, cornstarch and pineapple juice. Cook over medium heat, stirring constantly, until sauce thickens and boils for three minutes. Add butter and stir until melted. Stir in carrots and mint, if desired.