The Pioneer Woman Tasty Kitchen
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Sweet & Sour Baby Roasted Carrots

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Level: Easy

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Description

A great side dish with any main entrée!

Ingredients

  • 16 ounces, weight Baby Carrots
  • 5 ounces, weight Canned Crush Pineapples With Natural Juices
  • ¼ cups Light Brown Sugar
  • 1 whole Lemon, Zest And Juice
  • 1 pinch Nutmeg
  • Pure Honey, For Drizzling

Preparation

Preheat oven to 425ºF.

In a mixing bowl, add baby carrots, pineapple and juices, brown sugar, lemon zest and juice, and nutmeg. Stir well to combine.

Transfer onto a nonstick rimmed baking sheet and spread out in a single layer. Drizzle with honey, cover with aluminum foil, and roast 10 minutes. Remove foil to brown up coated carrots and continue roasting an additional 5 minutes.

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Profile photo of C. L. ( Cheryl )  "Cheffie Cooks"  Wiser

C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 5.12.2016

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