Autumn Harvest Carrots

Products in this Recipe:
Carrots
Prep time:
NA
Cook time:
24 min.
Total time:
25 min.
Yield:
3 Servings
Ingredients (Paragraphs)
1 (14.5 oz.) can Whole Baby Carrots, drained
1 tbsp. butter
0.5 cup boiling water
0.5 tbsp. long grated coconut
2 tbsp. brown sugar
0.25 tsp. cinnamon
1 tsp. soy sauce
0.5 tbsp. lemon juice
0.5 tbsp. c ornstarch
Directions

In medium saucepan melt butter; add all remaining ingredients, except Whole Baby Carrots. Cook over medium heat, stirring occasionally, until mixture thickens. Add Whole Baby Carrots and stir gently to coat. Bring to boil and then serve.

More Healthy Meals

Beet & Berry Chutney

Place marmalade in medium saucepan over medium heat. Cook and stir until melted. Stir in beets and red pepper.

Beets & Onions Vegetable Medley

Heat oil in large skillet over medium heat. Cook and stir garlic 1 minute.

Classic Reuben Sandwich

Toss Sauerkraut with dill seed and garlic powder; set aside. Spread slices of rye bread with creamy French dressing.

Corn & Broccoli Casserole

Preheat oven to 350oF. Mix corn, broccoli, 1/2 of the corn flake crumbs, egg, 2 tbsp.

Parmesan Wax Beans

In saucepan, sauté celery and onion in 2 tbsp. of butter; remove from heat and blend in flour.

Steak & Potato Skillet

Cut beef steak lengthwise in half, then crosswise into 1/8-inch slices.