Carrots Glazed With Mustard And Brown Sugar
This dish offers a delightful contrast of sweet and tangy flavors, complemented by the earthy freshness of chives. Tender carrots are gently boiled until just right, then glazed to perfection with a mix of butter, Dijon mustard, and brown sugar. Each bite is a harmonious blend of savory and sweet notes, finished off with a sprinkle of aromatic chives. Enjoy this dish as a delightful side or a standalone veggie delight!
— Constant Cookbook
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
Instructions
- 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.
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