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Sweet Carrots With Pecans

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“I make this for a Thanksgiving side dish.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, cook sliced carrots in boiling water until tender. Drain and set aside.
  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. Add the cooked, drained carrots and chopped pecans to hot sauce mixture; stir in and heat through.
  4. Serve.

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