Sweet 'n' Tangy Carrots Recipe

 Sweet 'n' Tangy Carrots Recipe Sweet 'n' Tangy Carrots Recipe photo by Taste of Home Rating 5

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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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Sweet 'n' Tangy Carrots Recipe
  • Prep/Total Time: 20 min.
  • Yield: 6-8 Servings
    •
10 10 20

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, carrots and salt in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
  • Return carrots to pan; add the 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.

Nutritional 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.

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

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Reviews for Sweet 'n' Tangy Carrots

Sweet 'n' Tangy Carrots Recipe

Sweet 'n' Tangy Carrots

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(1-6) of 6 reviews

Reviewed on Mar. 17, 2013 by sandrasu

My family absolutely LOVED these carrots. I added a little italian seasoning and they raved over them. A definite regular now!!!!!

Reviewed on Nov. 30, 2012 by nana22

This is an excellent recipe. I have made it many times for Thanksgiving & Christmas.

Reviewed on Jul. 13, 2012 by jruvo87

This was a really good recipe. Didn't change a thing! Will be making it again!

Reviewed on Jul. 06, 2011 by MelodyMahala

Love these! Perfect side dish for just about anything.

Reviewed on Dec. 14, 2010 by lurky27

This is one of the first recipes I made from the very first issue of Taste of Home I ever received. Yummy!

~ Theresa

Reviewed on Dec. 07, 2008 by ClaraEmma

I have substituted dried thyme for the parsley, turned out great!

 
 

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