Maple-Glazed Carrots

By devogirl

Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.

nutritional information
Per 1/2-cup serving:
Calories: 106
Protein: <1 g
Total Fat: 4 g
Saturated Fat: <1 g
Carbohydrates: 19 g
Cholesterol: 0 mg
Sodium: 120 mg
Fiber: 3 g
Sugar: 14 g

Ingredients

• 2 Tbs. olive oil
• 2 lb. baby carrots, halved lengthwise if thick
• 1/3 cup pure maple syrup
• 2 tsp. Dijon mustard
• 1 Tbs. chopped fresh tarragon

Details

Servings 8
Adapted from vegetariantimes.com

Preparation

Step 1

Heat oil in large saucepan or Dutch oven over medium-high heat. Add carrots, and sauté 5 to 7 minutes, or until beginning to brown.

Add maple syrup, mustard, and up to 1 cup water (careful not to add too much); season with salt and pepper, if desired. Cover, reduce heat to medium, and simmer 10 minutes, or until carrots are tender.

Uncover, increase heat to medium-high, and simmer 5 minutes, or until liquid is syrupy and carrots are glazed. Stir in tarragon just before serving.