Hawaiian Carrots

Cooking Light Cookbook, 1991

20 minutes — 6 Servings

Ingredients

20	ounce	pineapple tidbits in juice (drained, juice reserved)
1	tablespoon	honey
1⁄2	teaspoon	dried whole oregano
1⁄4	teaspoon	onion powder
4	large	carrots (peeled and cut diagonally into 1/2-inch pieces)
1	tablespoon	cornstarch
2	tablespoon	water
2	tablespoon	unsalted cashews (roasted and chopped)

Instructions

Combine pineapple juice, honey, oregano, and onion powder in a medium saucepan; bring to a boil. Add carrot; cover, reduce heat, and simmer 10 minutes. Stir in reserved pineapple tidbits, and cook an additional 5 minutes or until carrot is tender.

Combine cornstarch and water; stir until smooth. Stir cornstarch mixture into carrot mixture; cook 1 minute or until thickened. Transfer to a serving dish; sprinkle with cashews.