Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        fresh baby carrots
   8      ounces        crushed pineapple in juice
   1      tablespoon    brown sugar
   2      teaspoons     butter or nondairy margarine
     1/8  teaspoon      ground nutmeg
   1 1/2  teaspoons     cornstarch

Preparation:

In medium saucepan, combine carrots with 1 cup of water; bring to boil. Reduce heat, cover and simmer until carrots are tender, about 10 minutes. Drain; return to pan. Add undrained pineapple, sugar, butter and nutmeg. Mix cornstarch into 1/4 cup water; add to carrot mixture. Heat, stirring until sauce thickens.