2013: Honey-Mustard Glazed Carrots

By pavaldez

Ingredients

• 1 bag (1 lb) ready-to-eat baby-cut carrots
• 2 tablespoons honey
• 1 tablespoon olive or canola oil
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Preparation

Step 1

In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.

In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.

If you find pinky-size fresh baby carrots at the farmers’ market, just trim and scrub (no need to peel). The cook time may be shorter.

This colorful side dish is a natural with grilled steak or pork chops.