Pineapple Ginger-Glazed Carrots

Course Sides
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 -4
Calories 173 kcal
Author Imma


  • 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


  1. 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
  2. In a medium saucepan heat the butter over medium heat until melted, then add coconut oil together with ginger, stir for about 30 seconds
  3. Then add carrots and sprinkle with salt and sauté over medium-high heat for 5 minutes stirring occasionally or until slightly brown
  4. 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
  5. Remove from heat and mix in apricots preserves Serve warm top with almonds and or parsley