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1 (8 oz.) can crushed pineapple
3 tablespoons butter
3 tablespoons brown sugar
grated peel of ½ orange
¼ teaspoon slat
Cut carrots into rounds. Simmer until barely tender; drain and set aside. Melt butter; add brown sugar. Pour off juice from crushed pineapple. Add juice to butter brown sugar mixture in pan. Heat and stir until blended and bubbling. Add orange peel, carrots, and salt. Stir to glaze and reheat. 4 servings.
Pineapple Glazed Carrots
1 pound carrots1 (8 oz.) can crushed pineapple
3 tablespoons butter
3 tablespoons brown sugar
grated peel of ½ orange
¼ teaspoon slat
Cut carrots into rounds. Simmer until barely tender; drain and set aside. Melt butter; add brown sugar. Pour off juice from crushed pineapple. Add juice to butter brown sugar mixture in pan. Heat and stir until blended and bubbling. Add orange peel, carrots, and salt. Stir to glaze and reheat. 4 servings.
