Autumn Harvest Carrots

Products in this Recipe:
Carrots
Prep time:
NA
Cook time:
24 min.
Total time:
25 min.
Yield:
3 Servings
Ingredients (Paragraphs)
1 (14.5 oz.) can Whole Baby Carrots, drained
1 tbsp. butter
0.5 cup boiling water
0.5 tbsp. long grated coconut
2 tbsp. brown sugar
0.25 tsp. cinnamon
1 tsp. soy sauce
0.5 tbsp. lemon juice
0.5 tbsp. c ornstarch
Directions

In medium saucepan melt butter; add all remaining ingredients, except Whole Baby Carrots. Cook over medium heat, stirring occasionally, until mixture thickens. Add Whole Baby Carrots and stir gently to coat. Bring to boil and then serve.

More Healthy Meals

Bean Salad Stuffed Tomatoes

Drain Bean Salad, reserving 2 tablespoons liquid.

Ham Potato Salad Casserole

Preheat oven to 350oF. Combine all ingredients into casserole dish and heat 30 - 35 minutes.

Pickled Beet "Cobb" Salad Supreme

Divide lettuce evenly among four individual serving plates or bowls.

Roasted Portobello Mushrooms with Beets & Goat Cheese

Preheat oven to 400oF. Drain beats, reserving liquid. Coarsely chop 1/2 cup beets.

Stuffed Baked Potatoes

Preheat oven to 400oF. Bake potatoes for 1 hour, or until tender. Cut tops from potatoes.

Sunshine Salsa

In a large bowl, mix together Peach Slices, Whole Kernel Corn, Organic Black Beans, lime juice, lime zest, jalapeño,