Heloise'S Glazed Carrots

1. 1

   Peel and slice carrots.

2. 2

   Cook until just tender.

3. 3

   Combine cooking liquid with the juice from the can of pineapple tidbits. Thicken the carrot and pineapple juices with cornstarch.

4. 4

   Cook until thick and bubbly.

5. 5

   Add the carrots and pineapple; heat through.

6. 6

   A handful of coconut flakes may be tossed in.

* Per serving · 4 servings · Values may vary.

No additional tips available.