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Sweet 'n' Tangy Carrots Recipe

Photo by: Taste of Home

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I dress up carrots with a brown sugar and mustard sauce as a side dish for my New Year’s meal. Garnished with a little bright green parsley, the carrots add color to the dinner plate.

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6-8 Servings
Prep/Total Time: 20 min.

Ingredients

2 pounds carrots, sliced
1/4 teaspoon salt
1/2 cup packed brown sugar
3 tablespoons butter
2 tablespoons Dijon mustard
1/4 teaspoon white pepper
2 tablespoons minced fresh parsley

Directions

Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
Return carrots to the pan; add brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 143 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 257 mg sodium, 25 g carbohydrate, 3 g fiber, 1 g protein.

Sweet 'n' Tangy Carrots published in Taste of Home December/January 2006, p39

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