“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.
- 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
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