HONEY MUSTARD CARROTS

Ingredients

4 pounds carrots, peeled and cut into ½” rounds

½ cup honey

¼ cup Dijon mustard

¼ cup whole grain mustard

2 tablespoons lemon juice

½ teaspoon salt

½ teaspoon black pepper

½ cup flat leaf parsley, chopped

Instructions

Put the carrots in a large sauce pan and cover with water.  Boil, stirring occasionally, until they are just fork tender but still a little firm.  Drain well in a colander and then return to the pan.

Whisk the honey, mustards, lemon juice, salt and pepper together in a small bowl.  Pour this mixture over the carrots and toss until well coated.  Carrots can be made up to one day in advance up to this point.  If refrigerating overnight, bring back to room temp before cooking.

Fifteen minutes before serving, reheat the carrots over medium heat, tossing occasionally to coat in the sauce.  Just before serving add the parsley and toss to combine. Serve hot in a beautiful serving dish or along side your main course.

You May Also Like...

IMG_6556

SCALLOP, SPINACH, AND SUN DRIED TOMATO RISOTTO

853EC79C-D42D-4317-9D57-A8A1E8FC35D0_1_201_a

GREEN MACHINE CUCUMBER, FETA, AND AVOCADO SALAD

fullsizeoutput_18fad

CHOCOLATE KALUHA CAKE

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00