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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a great side dish to serve with meat or poultry. I adapted this slightly from a recipe in Company's Coming Weekend Cooking. Ingredients:
1 (1 lb) bag baby carrots |
1/4 cup pancake maple syrup |
1/4 cup butter |
3 tablespoons chopped fresh parsley |
2 tablespoons stone ground dijon mustard |
Directions:
1. Cook carrots in saucepan until tender crisp-about 8-10 minutes.
2. Drain and keep warm.
3. Add remaining ingredients into same saucepan.
4. Cook about 5 minutes until boiling and thickened, stirring occasionally.
5. Return carrots to pan and stir until hot and glazed.
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