Carrots (Julians)(60 Calories Per Serving) - cooking recipe

Ingredients

10 medium carrots, thickly sliced
1 (15 1/4 oz.) can pineapple chunks (packed in its own juice)
1 c. orange juice
1 Tbsp. cornstarch
1 tsp. salt (optional)
1/2 tsp. cinnamon

Preparation

Cut tomatoes into 1/2-inch slices.
Sprinkle each with salt, pepper and a bit of sugar.
Cover tops with a thick layer of buttered crumbs to which you have added finely cut chives.
Bake for 20 minutes in a 400\u00b0 oven.