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

Autumn Harvest Carrots

In medium saucepan melt butter; add all remaining ingredients, except Whole Baby Carrots.

Classic Reuben Sandwich

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

German Potato Salad Soup

Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to br

Ham Potato Salad Casserole

Preheat oven to 350oF. Combine all ingredients into casserole dish and heat 30 - 35 minutes.

Red Cabbage & Bacon Pasta

Cook bacon in large skillet over medium heat until crisp; remove bacon from skillet. Crumble and reserve.

Tangy Green Italian Beans

Drain liquid from beans into saucepan. Stir in cornstarch until dissolved.