Carrots Glazed with Mustard and Brown Sugar
Carrots Glazed with Mustard and Brown Sugar is rated
out of
5 by
2.
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
10
Serves 8 to 10.
Brown sugar caramelized with butter and Dijon mustard creates a sweet-hot glaze for carrots. A sprinkling of fresh chives adds a colorful finish.
Ingredients:
- Salt, to taste
- 8 large carrots, peeled and sliced on the diagonal
- 1 Tbs. unsalted butter
- 1 Tbs. Dijon mustard
- 1 Tbs. firmly packed light brown sugar
- Freshly ground pepper, to taste
- 1/3 cup coarsely chopped fresh chives or flat-leaf parsley
Directions:
Bring a saucepan three-fourths full of water to a boil over high heat. Salt the water, add the carrots and cook until tender, 6 to 8 minutes. Drain well.
Return the carrots to the pan and set over medium heat. Add the butter, mustard and brown sugar, season with salt and pepper, and stir gently to coat. Cook, stirring constantly, until the carrots are evenly glazed. Transfer to a warmed serving bowl and sprinkle with the chives. Serve hot.
Return the carrots to the pan and set over medium heat. Add the butter, mustard and brown sugar, season with salt and pepper, and stir gently to coat. Cook, stirring constantly, until the carrots are evenly glazed. Transfer to a warmed serving bowl and sprinkle with the chives. Serve hot.
Serves 8 to 10.
Adapted from Williams-Sonoma, Thanksgiving Entertaining,
by Lou Seibert Pappas
(Simon & Schuster, 2005).
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Rated 5 out of
5
by
LoveMom from
Awesome with mini carrots!
I made these again for our Easter brunch! So tasty and EASY! I had a large bag of small mini carrots and decided to be lazy and not peel or slice 8 carrots. I used about 2 lbs of the mini carrots and followed the recipe as written. Took all of 10 min. The family all loved the mini carrot version and it looked quite like Easter bunny fare!
Date published: 2013-03-31
Rated 5 out of
5
by
Bailey426 from
Easy side dish
This recipe couldn't be easier and with simple ingredients a staple on my vegetable menu!
Date published: 2012-04-09