Honey-Mustard Steamed Carrots Recipe
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
- 1. 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.
1/2 cup: 112 calories, 6g fat (1g saturated fat), 0mg cholesterol, 107mg sodium, 15g carbohydrate (12g sugars, 3g fiber), 1g protein
Reviews for Honey-Mustard Steamed Carrots
Reviewed Nov. 17, 2012
"I add 1 tsp. Lemon Pepper"
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