- 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.