Honey-Mustard Glazed Carrots

This was a hit in our house, even with the kids!  I got this recipe is from a Pillsbury booklet or you can go on their website.

1 bag (1 pound) ready-to-eat baby carrots
2 TBSP honey
1 TBSP olive or canola oil
2 tsp Dijon mustard
1 TBSP chopped fresh parsley.  (I used dried)
1/4 tsp salt
1/8 tsp pepper


In a 2 pt saucepan, heat 1/2 cup water to boiling.  Add carrots.  Cover and simmer 10-15 minutes or until tender.  Drain.

In medium bowl, mix remaining ingredients.  Add carrots; toss lightly to coat.

Glazed Dijon Carrots

This is a good carrot recipe I came across last year on allrecipes. I typically make frozen veggies since they are so easy, but this recipe is worth the "extra" work. This recipe calls for baby carrots but I have made this using regular carrots as well.



Glazed Dijon Carrots



1 (16 oz) package of baby carrots.
1/2 cup water
3 TBSP butter or margarine
2 TBSP brown sugar
1 TBSP Dijon mustard
1/2 tsp ground ginger
1/4 tsp salt

In a saucepan, bring carrots and water to a boil. Reduce heat; cover and cook 10-12 minutes or until carrots are tender. Drain. Place carrots in a serving dish and keep warm. In the same pan, melt butter. Add brown sugar, mustard, ginger and salt. Cook and stir over medium heat until sugar is dissolved. Pour over carrots and toss to coat.