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

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5 8 13
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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6-8 servings

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

Nutritional Facts

1/2 cup: 143 calories, 5g fat (3g saturated fat), 11mg cholesterol, 257mg sodium, 25g carbohydrate (21g sugars, 3g fiber), 1g protein

Directions

  1. 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.
  2. 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.
Originally published as Sweet 'n' Tangy Carrots in Taste of Home December/January 2006, p39


Reviews for Sweet 'n' Tangy Carrots

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
habenaroman
Reviewed Jan. 25, 2016

"Loved it."

MY REVIEW
rmbarr059
Reviewed Dec. 29, 2015

"Very nice change!"

MY REVIEW
sandrasu
Reviewed Mar. 17, 2013

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

MY REVIEW
nana22
Reviewed Nov. 30, 2012

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

MY REVIEW
jruvo87
Reviewed Jul. 13, 2012

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

MY REVIEW
MelodyMahala
Reviewed Jul. 6, 2011

"Love these! Perfect side dish for just about anything."

MY REVIEW
lurky27
Reviewed Dec. 14, 2010

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

~ Theresa"

MY REVIEW
ClaraEmma
Reviewed Dec. 7, 2008

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

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