Honey Mustard Glazed Carrots…the side dish you maybe never knew you needed.
And that’s why you have me! 🐰🐰🐰
This is recipe #2 in my Easy Easter Brunch Menu. If you’re serving Easter brunch this year, this is the absolute easiest, most delicious, most adaptable menu to make.
Honey Mustard Glazed Carrots
Serves 4
Ingredients
🥕 1 lb Carrots, cut into even 1½” pieces
🥕 Water
🥕 1/2 tsp Kosher Salt
🥕 1 Tbsp Honey
🥕 1 Tbsp Dijon Mustard (I like stone-ground mustard for texture, but any type will work)
🥕 1 Tbsp Red or White Wine Vinegar
🥕 2 tsp Olive Oil
Instructions
1. Spread carrots out in an even layer in a saute pan. Place over medium-high heat and add water until the tops of the carrots are just barely covered with water. Sprinkle salt over top.
2. Bring to a simmer and simmer, shaking the pan gently every few minutes, until the water has cooked off and the carrots are tender, 10 to 12 minutes. (If the water cooks off before the carrots are tender, add a bit more water and continue simmering as long as needed.)
3. Whisk together honey, mustard, vinegar, and olive oil.
4. Pour honey mixture over carrots and stir for 1 minute until sauce coats carrots.
5. Serve warm.
It’s impossible to know from one day to the next if my children will eat cooked carrots, but that’s okay because I can eat an entire portion of these honey mustard glazed carrots myself. And whether the kids like it or not, this is recipe number two in my easy Easter brunch menu. Details in the caption.
1 Comment
Thank you very much