- 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. Yield: 4-6 servings.
Reviews forMustard-Glazed Carrots
"I thought these were really good. We enjoyed the honey mustard/dill combo."
"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."