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Healthy eating: Sweet and sour carrots

Sweet and sour carrotsSweet and sour carrots

Sweet and sour carrots

1 lb. carrots, diagonally sliced

1 medium green pepper, cut into bite-sized chunks



1 can (8 oz.) pineapple chunks (in own juice)

1/3 cup sugar



1 tablespoon cornstarch

1/2 teaspoon salt

2 tablespoons cider vinegar

2 teaspoons low-sodium soy sauce

Cook carrots in boiling water until tender (10 to 15 minutes). Add green pepper and cook 3 minutes longer; drain and set aside. Drain pineapple juice into measuring cup; add water to measure 1/3 cup liquid. Reserve pineapple chunks. In a small saucepan, combine sugar, cornstarch and salt. Stir in pineapple liquid, vinegar and soy sauce until smooth. Stirring over medium heat, bring to a boil and simmer one to two minutes until thickened. Pour over carrots and green pepper; stir in pineapple. Serve hot or cold. Serves 6.

Adapted from “Simply Colorado”Adapted from “Simply Colorado”Adapted from “Simply Colorado”


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