Pineapple Ginger-Glazed Carrots – Sweet, flavorful, and tender, with a tropical twist – nutmeg, coconut oil and topped with almonds…the perfect side dish for your holiday dinner!
Growing up, glazed carrots was never in my lexicon and when I moved to the U.S. I never cared much for it, had so-so feelings about it. It’s okay and all, but it never really did that much for me. Until I started experimenting at home with it, adding some flavor and spicing it up with a boat load of tropical flavors.
Sometimes I almost want to forget about dessert and eat this instead…almost!
This ginger and pineapple glazed carrot should make an appearance on your holiday table. No, it deserves an appearance on the table. It’s a vegetarian side dish that is simple to put together yet so flavorful even at the very last minute. Aaand…Look at it.
The vibrant color, the texture, the ginger-infused brown butter (yum), and the hint of nutmeg flavor (heaven) the sweetness from the pineapple and coconut oil make it utterly delicious. And to top things off, throw in some candied almonds – can I get a yes?
How To Make Pineapple Ginger Glazed Carrots
Watch How To Make It
[adthrive-in-post-video-player video-id=”xfv7IKMv” upload-date=”2020-12-13T22:18:58.000Z” name=”Pineapple Ginger-Glazed Carrots” description=”Pineapple Ginger-Glazed Carrots – Sweet, flavorful, and tender, with a tropical twist – nutmeg, coconut oil and topped with almonds…the perfect side dish for your holiday dinner!” player-type=”collapse” override-embed=”false”]
Pineapple Ginger-Glazed Carrots
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Ingredients
- 1 Pound 453.6 grams Carrots Sliced
- 1 Tablespoon butter
- 1 Tablespoon coconut oil
- 1 teaspoon minced ginger
- ½ cup Pineapple Juice
- ½ Tablespoon sweetener
- ¼ -1/2 teaspoon nutmeg
- 1 Tablespoon apricot preserve optional
Instructions
- Make the candied almonds by stirring together sliced almonds about ½ cup sliced almonds and about ¼ cup sugar for about 7 minutes or more
- In a medium saucepan heat the butter over medium heat until melted, then add coconut oil together with ginger, stir for about 30 seconds
- Then add carrots and sprinkle with salt and sauté over medium-high heat for 5 minutes stirring occasionally or until slightly brown
- Stir in the pineapple juice, sweetener and nutmeg. Bring to a boil. Once boiling turn heat to medium and let cook for 5 minutes or until it has slightly thickened
- Remove from heat and mix in apricots preserves Serve warm top with almonds and or parsley
Tips & Notes:
- Any cuts of carrots would work for this, make sure they are evenly sliced; you can even skip the cutting and go with the baby carrots.
- You can replace pineapple juice with orange juice and omit any spice you are don’t really care for.
- To add sweetness you may switch or play around with various sweeteners maple syrup, brown sugar and coconut sugar.
- Make the candied almonds by stirring together sliced almonds about ½ cup sliced almonds and about 1/4 cup sugar.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Jean says
Love the tropical flair of this recipe. I’m going to try it but I think I’ll use macademia nuts to add to the tropical flavor. Thanks for sharing.
ImmaculateBites says
Macdemia nuts would work beautifully here . Do let me know how it works out for you.
Don says
You really need to change the name of this “Worlds Best Carrot Recipe” I made it with the marinated chicken. It was fantastic. I cheated and used store bought candied pecans. Chopped them up and used them in place of the almonds.
imma africanbites says
Thank you for the kind words, Don! Love the candied pecans.
Arykah says
First for me being on your site…. I’m a experiment cook. Lol but loving your recipes for me to tweak mine…..my papa was Nigerian and always made soup with fufu for us til he passed…. Anyway, I make soup when I get to bigger cities and find the right ingredients…. So could you post a couple of recipes please? Maybe I can order online….. Thanks
ImmaculateBites says
I do have a plenty of ” Soup” here . Which type of soups are you looking for ?
Omoye says
Looks mouth watering! I’ll try this easy peasy recipe for my fam and let you know how it turns out. 🙂
ImmaculateBites says
Thanks for giving it a try!!!
Therese says
In the beginning when u wrote mixing the almonds and the sugar is this on the stove?
Karen says
Could I just throw these in the oven instead of cooking on the stove?
ImmaculateBites says
I can’t give you a definite answer. But you can certainly give it try and see if it works. You might have to monitor it closely so it doesn’t burn.
AiPing | Curious Nut says
Hell yes!
ImmaculateBites says
Totally Agree!!!
Bintu | Recipes From A Pantry says
I would definitely forget about dessert and eat this instead.