Sweet Carrots With Pecans

1. 1

   In a large saucepan, cook sliced carrots in boiling water until tender. Drain and set aside.

2. 2

   In the same saucepan, combine pineapple juice, brown sugar, butter, cornstarch, salt, cinnamon, and allspice. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Remove from heat.

3. 3

   Add the cooked, drained carrots and chopped pecans to hot sauce mixture; stir in and heat through.

4. 4

   Serve.

* Per serving · 4 servings · Values may vary.