Dijon + Brown Sugar Carrots

These tasty little guys are my absolute FAVORITE!! They’ve become my signature dish & a holiday tradition since I stumbled upon the recipe last fall {& have since made some secret mini tweaks to make it my own}. 

INGREDIENTS:

  • 1 (16 ounce) package baby carrots
  • 1/2 cup water
  • 3 tablespoons butter or margarine
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt {I’m not a huge salt fan, so LEFT THE SALT OUT. I thought it was way too salt with added salt, since the dijon brings out enough saltiness. But, it’s up to you! I’d recommend leaving the salt OUT & leave some on the table for people to add themselves.}

* TIP via Shelley: Having a large get together?? I tripled the carrots to three bags of baby carrots & doubled the sauce…if you double the carrots, you’ll probably want to double the sauce glaze ingredients, but won’t have to use it all! Duplicate recipe accordingly. Since I love these, I didn’t mind the thought of having leftovers {and I actually really hate leftovers}…BUT, the dish was cleared clean anyway! They’re always a tasty hit!

DIRECTIONS:

  • In a saucepan, bring carrots and water to a boil.
  • Reduce heat; cover and cook for 10-12 minutes or until tender.
  • Drain. Place carrots in a serving dish and keep warm.
  • In the same pan, melt butter.
  • Add brown sugar, mustard, ginger and salt {remember, I left the salt out because I thought it made them way too salty – use your own discretion}; cook and stir over medium heat until sugar is dissolved.
  • WHEN READY TO SERVE: Pour sauce mixture over carrots and toss to coat.

These sweet baby carrots don’t do well when you pour the sauce then let them sit for a while. Try to add the {warm} sauce on your way out the door to your Thanksgiving feast, or bring sauce on the side & add upon arrival/dinner being served. Best served fresh!

HOPE YOU ENJOY! Even non-carrot lovers seem to go gaga over these little gems! 

To view the original recipe, visit 

http://allrecipes.com/Recipe/glazed-dijon-carrots/detail.aspx

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