Apricot-Lemon Glazed Carrots ‘n Pineapple
Whether you are looking for a simple “side” to dress up your holiday table, or your mid-week dinner veggies need a lift, these snap-to-make glazed carrots are definitely “it.”
Ingredients
- 1 1/2 pounds baby carrots or regular-sized, peeled and cut into 2-inch chunks
- 1/3 cup water
- 2 tablespoons coconut oil or almond oil
- 2 tablespoons honey or to taste
- 2 tablespoons unsweetened all-natural apricot preserves or to taste
- Juice of 1 lemon
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- Dash cardamom optional
- 1 cup fresh pineapple chunks or use canned pineapple packed in 100% juice
- Salt if desired
Instructions
- In a large skillet with a lid, bring all ingredients except pineapple and salt to a boil. Cover; reduce heat to medium setting. Cook for 8 to 10 minutes or until carrots are crisp-tender.
- Uncover; stir in pineapple. Continue cooking for 10 to 15 minutes, stirring occasionally, until juices reduce, glazing the carrots and pineapple. Taste; season with salt if desired.
Notes
Make Ahead and StorageTips: carrots may be prepared up to 2 days ahead. Cover and refrigerate. Reheat carrots over medium-low setting or until hot. Carrots may be frozen for up to 4 months.
