Ingredients

• 1 pound frozen crinkle-cut carrots
• 1 pound frozen green peas
• 1 cup pineapple juice
• 1 tablespoon fresh dill

Preparation

1. Rinse carrots and peas in colander.
2. Cook carrots and peas in pineapple juice until carrots are tender. Substitute pineapple juice instead of water and follow package directions for cooking time. Drain.
3. Sprinkle with fresh or dry dill. Serve warm. 

Helpful hints

• Try this recipe with fresh baby carrots and green peas.