Mustard-Glazed Baby Carrots |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The carrots' natural sweetness plays off the tang of the mustard. This effortless dish pairs particularly well with the rosemary pork chop. 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) |
Directions:
1. Cook carrots in a pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 8 minutes. Drain.
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.
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