Glazed Carrots

This is a family favorite at our house. I found the original recipe in a church cookbook (one of my favorite sources for recipes), and adapted it a bit for our tastes. I make it about once each week. It's one of those recipes that can be adapted a bit to fit your family's preferences. But honestly, brown sugar and butter - how can you do better than that??

Glazed Carrots
(printable recipe)

Ingredients:

• 2 Cups carrots, sliced (about 3-4 carrots)*
• 2 Tbs butter
• 2 Tbs brown sugar
• 1/3 Cup pineapple juice**
• 1 tsp cornstarch

Directions:

1. Add carrots to boiling water. Boil 2-4 minutes depending on desired tenderness.
2. While carrots are boiling, blend cornstarch with pineapple juice. This is an ideal time to use one of these.
3. Drain carrots, remove to separate bowl and pour off water.
4. In the same pot, melt butter and brown sugar together over med-low heat.
5. When butter has fully melted, add pineapple juice/cornstarch mixture, stir constantly and bring to boil.
6. Return carrots to pot. Stir. Continue cooking to desired tenderness.

My Notes:
This makes enough for my family of 4, including 2 small children.

* To solve the problem of conflicting tastes I learned to cut veggies such as carrots in varying sizes - some large, some small. This way I can boil the carrots until the small ones are soft and my kids are happy, but the large ones are still firm which makes me happy.

* In the past I bought pineapple juice in a can for this recipe. A more frugal method is to save the pineapple juice when draining canned pineapple. It can be stored in the frig for quite a while or I think you could freeze it, though I've never tried this.


For more great recipes visit:
Tempt My Tummy @ Blessed With Grace
Tasty Tuesday @ Balancing Beauty and Bedlam
Tuesdays at the Table @ All the Small Stuff