Spiced Carrots Polynesian

2 T. butter
1/2 c. pineapple juice
1 T. brown sugar
1/2 t. ground nutmeg
1/4 t. salt
1/8 t. white pepper
4 c. sliced carrots
1 medium onion, sliced in rings
2 T. fresh parsley

Melt butter in stock pot over medium heat. Add juice, brown sugar, nutmeg, salt, pepper, onions and carrots. Bring to a boil over medium high heat. When boiling, reduce heat to medium low, cover and simmer for 12 minutes longer. Transfer to a serving bowl. Sprinkle with parsley.

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages (www.crownlaiddowndesigns.com) and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook: https://www.facebook.com/HollyGorinSmith

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