“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.
Total TimePrep/Total Time: 25 min.
- 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.
Nutrition Facts3/4 cup: 74 calories, 3g fat (1g saturated fat), 5mg cholesterol, 172mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Feb 21, 2014
I thought these were really good. We enjoyed the honey mustard/dill combo.
Jul 8, 2012
A little too much dill and honey mustard for my taste, but very good flavors. I'll just cut back on the amounts next time.