Carrots Gone Tropical

By Shannon Morehouse, MA, CHHC
Natur-Tyme Marketing Coordinator

carrptsgonetropical_2I started gardening just two years ago and fell in love with fresh-picked organic carrots. Because my harvest of carrots this fall was so humungous (hundreds of carrots), I had to become inventive! I developed this recipe, which has been given two thumbs up by my three-year old. It would make a lovely holiday meal side dish! I hope you enjoy it as much as I do!

Ingredients:

  • 8 medium carrots, sliced
  • 1/2 cup water
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup chopped, peeled Fuji, Braeburn, or Cortland apple
  • 1/2 cup dried cranberries
  • 1/3 cup honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon gluten-free flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts, toasted

Directions:

  1. Place carrots and water in a large saucepan. Bring to a boil;
    reduce heat. Cover and simmer 5 minutes.
  2. Add pineapple, apple, cranberries, honey, lemon juice, and salt.
  3. Cook 3-4 minutes or until carrots are crisp-tender, stirring occasionally.
  4. Combine coconut oil, flour, and cinnamon; stir into pan.
  5. Bring to a boil; cook and stir 2 minutes or until sauce is thickened.
  6. Sprinkle with walnuts before serving.

 

About Natur-Tyme

Your healthy living headquarters in Central New York. Health food store, toxin-free salon, and gluten-free organic cafe all under one roof! Learn more at natur-tyme.com

One response to “Carrots Gone Tropical

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: