Prep 10 mins
Cook 10 mins
Carrots with a zing.
- Boil carrots in lightly salted water just until tender; drain.
- Return carrots to saucepan along with butter, mustard, and brown sugar.
- Toss until butter is melted and carrots are coated with sauce.
Very simple, yet a nice, deep flavor. I chose Dijon mustard for the mustard and it was an excellent choice. I used unsalted butter, so I did add a bit of salt to the glaze. This was a fabulous side to Sandylee's Recipe #217449. Thanx for sharing. I highly recommend these for a quick but not boring side dish.
I thought these very very good. I didn't find the mustard overpowering or too strong for the recipe. I'll fix these again, and probably use more salt in the water. Very nice dish.
I made the recipe exactly as is but almost the entire dish remained untouched. This in spite of the fact that our family is very fond of sweet-mustard sauces. It is probably an individual taste thing - either you like it or you don't. We didn't but some will.