- 1 pound carrots, sliced
- 3 tablespoons butter
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon salt
- Place carrots in a large saucepan. Add 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Add remaining, ingredients; cook and stir over medium heat for 1-2 minutes or until sauce is thickened and carrots are coated. Yield: 4 servings.
Reviews for Tangy Carrot Coins
"I made these for 2 of us as an accompaniment to a pot roast. VERY good and very simple. I had 2 large carrots on hand that I wanted to use up."
"I really liked this recipe! I used baby peeled carrots and kept them whole instead of slicing them & instead of regular carrots. I used 1/4 tsp. salt. I found this recipe to be very tasty and basically kept the recipe as is. This is definitely a keeper for me! delowenstein"
" I made the Tangy Carrot Coins for dinner today. We all liked them alot. DH is on Coumadin, but can eat carrots, but gets tired of just plain ol carrots.. He really enjoyed me preparing this recipe for him."
"I am going to have to try this recipe. DH is on coumadin, no leafy greens, and this recipe sounds like something he might really enjoy!! I am really loving this thread!!Mary"