This recipe comes from my husband's grandmother. It is "the" veggie side dish to be served at Thanksgiving.—Kim Joregensen, Coulee City, Washington
- 3-1/2 cups sliced or baby carrots
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons dried parsley flakes
- In a saucepan, bring 1 in. of water to a boil; place carrots in a steamer basket over water. Cover and steam for 8-10 minutes or until crisp-tender. In a saucepan, combine the oil, honey, syrup and mustard; bring to a boil. Stir in carrots and parsley. Yield: 4-5 servings.
Originally published as Honey-Mustard Carrots in Country Woman September/October 2001, p35
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