Ingrédients pour Sweet Carrots With Pecans
- 1 pound carrots, peeled and thinly sliced
- ½ cup pineapple juice
- ½ cup packed brown sugar
- 4 tablespoons butter
- 2 tablespoons cornstarch
- ½ teaspoon salt
- Ground Cinnamon
- Ground Allspice
- 1 cup chopped pecans
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Comment préparer Sweet Carrots With Pecans
- Preheat oven to 350°F (175°C).
- Peel and thinly slice 1 pound of carrots.
- In a large saucepan, bring 2 cups of water to a boil. Add the sliced carrots and cook until tender-crisp, about 8-10 minutes. Drain well and set aside.
- In the same saucepan, whisk together ½ cup pineapple juice, ½ cup packed brown sugar, 4 tablespoons butter, 2 tablespoons cornstarch, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground allspice.
- Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
- Add the cooked carrots and 1 cup of chopped pecans to the sauce. Gently stir to coat.
- Transfer the carrot mixture to a baking dish. Bake for 15-20 minutes, or until heated through and the carrots are slightly caramelized.
- Serve warm. Garnish with extra pecans, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
87g
Fat
16g
Carbs
9g
