Carrots Glazed with Mustard and Brown Sugar
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Prep Time: 10 minutes
Cook Time: 15 minutes
Brown sugar caramelized with butter and Dijon mustard creates a sweet-hot glaze for carrots. A sprinkling of fresh chives adds a colorful finish.
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- 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
Wine PairingThis pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.
Directions: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.
Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas (Simon & Schuster, 2005).