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