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Epicurious
Gourmet

Mustard-Glazed Baby Carrots

By Melissa Roberts

3.5

(10)

The carrots' natural sweetness plays off the tang of the mustard. This effortless dish pairs particularly well with the rosemary pork chop.

Recipe information

  • Total Time

    20 min

  • Yield

    Makes 4 servings

Ingredients

1 pound peeled baby carrots
2 tablespoons unsalted butter
1 teaspoon sugar
1 tablespoon country-style Dijon mustard (or 1/2 tablespoon each Dijon and whole-grain mustard)

Preparation

  1. Step 1

    Cook carrots in a pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 8 minutes. Drain.

    Step 2

    Melt butter in pot over medium heat, then stir in sugar. Add mustard and carrots and stir to coat. Season with salt and pepper.

TagsCarrotRoot VegetableVegetableSideDinnerDairy FreeGluten FreeVegetarianVeganEasyWeeknight Meals30 Minutes or LessSauteEasterGourmet
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