Maple Mustard Carrots

Submitted by Kate in Ontario

"This is a great side dish to serve with meat or poultry. I adapted this slightly from a recipe in Company's Coming Weekend Cooking."

 

• Ready In: 25mins
• Ingredients: 5
• Serves: 6

ingredients

• 1 (1 lb) bag baby carrots
• 1⁄4 cup pancake maple syrup
• 1⁄4 cup butter
• 3 tablespoons chopped fresh parsley
• 2 tablespoons stone ground dijon mustard

directions

1. Cook carrots in saucepan until tender crisp-about 8-10 minutes.
2. Drain and keep warm.
3. Add remaining ingredients into same saucepan.
4. Cook about 5 minutes until boiling and thickened, stirring occasionally.
5. Return carrots to pan and stir until hot and glazed.

Reviews

[Little Squirrel]

This was sweet and tasty; I steamed the carrots first and then made the sauce. Thanks for a good variation on glazed carrots!

 

[Ms B.]

The sauce on these carrots was incredible. They were a perfect compliment to a meal of Maple Beer Pork Tenderloin (recipe #27151) and Creamed Mashed Potatoes with Spinach (recipe #147243).

 

[Zaney1]

I like the combination of the maple syrup and the mustard. They were really tasty. I steamed the carrots first. They turned out perfect.