Glazed Carrots & Pineapple

By srumbel

When I saw this lovely recipe Sheena was sharing at
Hot Eats & Cool Reads I knew I would be adding it to our Easter brunch. It was delicious...and so were the few leftovers! I reduced the amount of sugar, just because we all need to limit our intake, so feel free to add more brown sugar, if that's not a problem for you.

from thebetterbaker.com

Ingredients

• 2 c. baby carrots
• 1 - (20 oz.) can pineapple tidbits or chunks, drained
• 4 tsp. cornstarch
• 1/2 tsp. ground cinnamon
• 1/2 c. packed brown sugar
• (I used a heaping 1/4 c.)
• 1 Tb. butter
• black pepper to taste

Preparation

Step 1

Steam or boil the carrots in a medium saucepan until crisp tender; drain.
Remove from pan.

In a small dish, combine a small amount of the pineapple juice from the can and the cornstarch until smooth. Pour the rest of the pineapple juice into the saucepan. Add cinnamon, brown sugar, butter and black pepper. Bring to a boil, add the cornstarch mixture and cook and stir for 3 minutes or until thickened. Stir in the carrots and pineapple; heat until hot.