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Baby Carrots with Brown Sugar and Mustard

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Sides Vegetables


  • 1 lb Baby carrots
  • 3 tb Unsalted butter
  • 2 1/2 tb Light brown sugar
  • 1 tb Grainy Dijon mustard


Blanch, steam, or microwave carrots until tender-crisp. Drain well. Melt butter in medium skillet over medium heat. Stir in brown sugar and mustard to make a smooth sauce. Add carrots and toss to coat. Cook 1 minute longer.
Recipe by: Akron Beacon Journal December 17, 1997
Posted to recipelu-digest Volume 01 Number 377 by Nancy Pallotta <> on Dec 17, 1997