Fresh baby carrots steamed until fork tender; then tossed with butter, honey, Dijon mustard, salt and pepper.
Carrots are one of my favorite vegetables whether they're raw or cooked. These Honey Mustard Carrots are simple to make and have a ton of flavor.
As you can see I used baby carrots, but regular full sized carrots that have either been diced, chopped or julienned would work as well.
I almost forgot about this recipe until I went to make it one day and realized it wasn't on the website.
Yet another one that never followed over from the Blogger to WordPress transition so I apologize for that! This recipe takes about 20 minutes to prepare and serves four people.
Equipment
I like to use the double boiler bottom pan to prepare the carrots once they're steamed so that I'm not dirtying other pans. It makes for easier cleanup!
Ingredients Needed
Carrots: I opted for baby carrots to make this recipe easier, but you can purchase whole carrots, peel them and cut them to your preference. Just keep an eye on the cooking time as larger pieces will take longer to cook than thinner or smaller pieces.
Butter
Honey
Dijon Mustard: I love the tangy flavor of Dijon mustard, but you can use your favorite in this recipe.
Kosher Salt
Black Pepper
Parsley (optional garnish)
How do you make Honey Mustard Carrots?
Add the carrots into the perforated portion of the double boiler. Place on top of the full pot portion and add water until the pot is about halfway filled.
Place the lid on the pot and cook on high heat for 10-15 minutes until the carrots are fork tender. Remove the pot from the heat, drain the water from the bottom pot; then place the steamed carrots inside.
Next, add the butter, honey, mustard, salt and pepper. Cook over a low heat 3-5 minutes until the butter has melted and the carrots are coated in a thin sauce.
Place in a serving bowl; then serve hot. You can also garnish with some chopped parsley.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Carrot Recipes
- Honey Brown Sugar Carrots
- Parmesan Braised Carrots
- Sweet & Sour Roasted Carrots
- Mashed Carrot Casserole
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Honey Mustard Carrots
Ingredients
- 1 pound baby carrots
- 1 tablespoon butter
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- ¼ teaspoon kosher salt
- 18 tablespoon black pepper
- chopped parsley (optional garnish)
Instructions
- Add the carrots into the perforated portion of the double boiler. Place on top of the full pot portion and add water until the pot is about halfway filled.
- Place the lid on the pot and cook on high heat for 10-15 minutes until the carrots are fork tender. Remove the pot from the heat, drain the water from the bottom pot; then place the steamed carrots inside.
- Next, add the butter, honey, mustard, salt and pepper. Cook over a low heat 3-5 minutes until the butter has melted and the carrots are coated in a thin sauce.
- Place in a serving bowl; then serve hot. You can also garnish with some chopped parsley.
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