Honey-Mustard Steamed Carrots Recipe

1
Publisher Photo

Honey-Mustard Steamed Carrots Recipe

Read Reviews
1
Publisher Photo
This recipe comes from my husband's grandmother. It is "the" veggie side dish to be served at Thanksgiving.—Kim Joregensen, Coulee City, Washington
MAKES:
4-5 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4-5 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3-1/2 cups sliced or baby carrots
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dried parsley flakes

Directions

In a saucepan, bring 1 in. of water to a boil; place carrots in a steamer basket over water. Cover and steam for 8-10 minutes or until crisp-tender. In a saucepan, combine the oil, honey, syrup and mustard; bring to a boil. Stir in carrots and parsley. Yield: 4-5 servings.
Originally published as Honey-Mustard Carrots in Country Woman September/October 2001, p35

Nutritional Facts

1/2 cup: 112 calories, 6g fat (1g saturated fat), 0 cholesterol, 107mg sodium, 15g carbohydrate (12g sugars, 3g fiber), 1g protein.

  • 3-1/2 cups sliced or baby carrots
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 2 teaspoons dried parsley flakes
  1. In a saucepan, bring 1 in. of water to a boil; place carrots in a steamer basket over water. Cover and steam for 8-10 minutes or until crisp-tender. In a saucepan, combine the oil, honey, syrup and mustard; bring to a boil. Stir in carrots and parsley. Yield: 4-5 servings.
Originally published as Honey-Mustard Carrots in Country Woman September/October 2001, p35

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Ursula Knaeusel User ID: 6449447 109580
Reviewed Nov. 17, 2012

"I add 1 tsp. Lemon Pepper"

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