Carrots With Mustard Sauce

Total Time
Prep 10 mins
Cook 10 mins

Carrots with a zing.


  1. Boil carrots in lightly salted water just until tender; drain.
  2. Return carrots to saucepan along with butter, mustard, and brown sugar.
  3. Toss until butter is melted and carrots are coated with sauce.


Most Helpful

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.

*Parsley* March 09, 2009

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.

~Bliss~ March 10, 2007

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.

GT in SA August 21, 2005

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