Dijon Carrots
📜 Collection: Patsy’s Collection | ✍️ Attribution: Unknown | 📂 Category: Sides Tender sliced carrots cooked to perfection and tossed in a sweet and tangy butter, brown sugar, and Dijon glaze. A simple yet elegant vegetable side dish suitable for both weeknight dinners and special occasions.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 12 mins | None | 4 Servings |
🔪 Key Equipment
- Vegetable peeler
- Chef’s knife
- Small saucepan with lid
- Colander
- Serving dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Pound | Carrots | Peeled and cut into ¼-inch diagonal slices |
| ½ Cup | Water | For simmering |
| 1 Tbsp | Butter | |
| 1 Tbsp | Brown Sugar | |
| 1 Tbsp | Dijon Mustard | |
| To taste | Parsley | Snipped, for garnish |
Instructions
Step 1: Simmer the Carrots
- In a small saucepan, bring ½ cup water to a boil over medium-high heat.
- Add the prepared 1 pound carrots, cover with a lid, and cook until barely tender, about 10 minutes.
- Drain the carrots thoroughly in a colander.
Step 2: Glaze and Serve
- Return the drained carrots to the pan and stir in 1 tbsp butter, 1 tbsp brown sugar, and 1 tbsp Dijon mustard.
- Cook and stir over medium heat until the sugar dissolves and the carrots are coated in a shiny, smooth glaze, about 1 to 2 minutes.
- Transfer to a warm serving dish and sprinkle with fresh snipped parsley.
💡 Make-Ahead & Storage: Carrots can be peeled and sliced a day in advance and stored in the refrigerator. Store leftover cooked carrots in an airtight container for up to 3 days and gently reheat on the stovetop.
Original Recipe Scan
