Monday, June 2, 2014
This is one of my aunt, Nan Hamwey's, recipes. The pineapple-glaze sets them off and the flavors are undeniably powerful to the taste buds. I served them with a roasted chicken and sauted cabbage but they would be equally at home next to slices of ham or a platter of my Buttermilk Fried Chicken and a bowl of fresh cooked green beans.
1 (8-oz.) can crushed pineapple, drained
1/2 stick butter
1/2 cup fresh orange juice
1/2 cup packed light brown sugar
Combine the carrots with all of the remaining ingredients in a 12-inch baking dish. Bake, tightly covered, at 350 degrees for 1 hour. Enjoy!
"The day is coming when a single carrot, freshly observed, will set off a revolution."~