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.
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.
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.
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