Glazed Carrots and Pineapple

Glazed Carrots and Pineapple

1 package peeled baby carrots

1 cup veggie broth ( I just used the juice in the can of pineapple)

3 - 4 Tbsp pineapple juice concentrate

1 Tbsp minced peeled ginger

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp cumin seeds (I omitted )

4 Scallions thinly sliced ( I also omitted)

1 Can pineapple chunks

Place carrots, pineapple chunks, veggie broth, pineapple concentrate, ginger, cumin, cinnamon and cumin seeds in a saucepan over medium-low heat, and let come to a simmer. Cook the carrots unitl tender 8 - 10 minutes. Toss the carrots/pinapple with the scallions and serve warm or room temp. I also put mine on a bed of steamed brown rice.