Tangy Carrot Coins
Tangy Carrot Coins give a popular nutritious vegetable a new twist, remarks Lois Stephen from Mt. Morris, Michigan. "This colorful side dish is as easy to fix as plain carrots, but the light, creamy coating makes them extra yummy," she adds.
Ingredients
- 1 pound carrots, sliced
- 3 tablespoons butter
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon salt
Reviews
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
Easy recipe. My husband doesn't like carrots, but will eat these. Very economical. We have these on a regular basis. Don't tell guests you're having carrots with dinner, just serve them. They will disappear.
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
Love these! easy to prepare, good with ham, turkey or any meal.