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Thanksgiving side dish: glazed dijon baby carrots

A perfectly easy and delicious accompaniment to a main course. Use a variety of heirloom carrots to bring a burst of color to your Thanksgiving table.

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    A not-too-sweet glaze makes ordinary carrots delicious for Thanksgiving dinner.
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This is my favorite of all the glazed carrot recipes I have ever prepared, and it actually does have a glaze on it, not some sauce that just runs off. Not too sweet and the Dijon flavor pairs perfectly. I think you will like these as much as I do!

Just to clarify, since more than one person has asked me about the carrots, these are heirloom carrots, which came in orange, yellow, white and purple. They aren’t parsnips or anything like that. It really doesn’t make a big deal of difference in the recipe, as any type carrot will work. 

They'll also make a wonderful addition to your Thanksgiving table.

Recommended: 19 delicious butternut squash recipes

Glazed baby carrots dijon

Serves 3 to 4 

1 lb. baby carrots, ready to cook or other carrots, sliced
3 tablespoons butter
2-1/2 tablespoons light brown sugar or honey
1 tablespoon Dijon mustard
1 pinch salt (to taste)
1 pinch black pepper (to taste)

1. Cook or steam carrots until they are crisp-tender.

2. Melt butter in skillet; add brown sugar or honey and mustard and stir to make a smooth sauce.

3. Stir in carrots and coat well.

4. Cook 1-2 minutes more, until heated through.

5. Serve.

Related post on Palatable Pastime: Caramelized butternut squash

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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