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Pineapple-ginger Baby Carrots


  • Serves 2.


  • 8 oz. baby carrots, scraped
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons light brown sugar
  • 2 Tablespoons pineapple juice
  • 1/2 teaspoon ground ginger


Cook carrots until fork tender in a small amount of boiling water. Drain. Melt butter in a small saucepan and add remaining ingredients. Heat thoroughly and pour over carrots. Toss to coat.

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