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

Sweet 'n' Tangy Carrots Recipe

Publisher Photo
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 serving (1/2 cup) equals 143 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 257 mg sodium, 25 g carbohydrate, 3 g fiber, 1 g 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

Nutritional Facts

1 serving (1/2 cup) equals 143 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 257 mg sodium, 25 g carbohydrate, 3 g fiber, 1 g protein.

Reviews for Sweet 'n' Tangy Carrots

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
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MY REVIEW
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
Reviewed Nov. 30, 2012

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

MY REVIEW
Reviewed Jul. 13, 2012

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

MY REVIEW
Reviewed Jul. 6, 2011

Love these! Perfect side dish for just about anything.

MY REVIEW
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

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