“Ever since I served these carrots on Thanksgiving a couple of years ago, this recipe is my most requested side dish at family dinners,” says field editor Kelly Kirby of Westville, Nova Scotia.
Recommended: 43 Ways to Make Classic Irish Food at Home
- 1 pound fresh baby carrots
- 2 tablespoons honey mustard
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 2 teaspoons butter
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain. Add the mustard, dill and butter; stir until butter is melted. Yield: 4-6 servings.
Originally published as Mustard-Glazed Carrots in Taste of Home August/September 2006, p13
Reviews for Mustard-Glazed Carrots
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 21, 2014
"I thought these were really good. We enjoyed the honey mustard/dill combo."
Reviewed Jul. 8, 2012
"A little too much dill and honey mustard for my taste, but very good flavors. I'll just cut back on the amounts next time."