This is a favorite from my childhood – my mother would make it for festive meals.
Ingredients
- canola oil
- 2 (16 ounce) packages baby carrots
- 2 sweet potatoes – peeled, quartered, and cut into chunks
- 1 cup pitted prunes
- 1 ¾ cups pineapple chunks, drained (juice reserved)
- ½ cup pineapple juice from canned pineapple
- ½ cup honey
- 1 ¼ cups orange juice
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Oil a 9×13-inch baking dish with canola oil.
Step 2
Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
Step 3
Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
Step 4
Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 186 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat0g | 1% |
Sodium183mg | 8% |
Total Carbohydrate46g | 17% |
Dietary Fiber5g | 18% |
Total Sugars32g | |
Protein2g | |
Vitamin C21mg | 105% |
Calcium57mg | 4% |
Iron2mg | 9% |
Potassium560mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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