Carrots are a neglected vegetable.
They’re a last resort vegetable – always in the fridge to be used in case of emergency, then forgotten about. When remembered they get cut up, tossed in a bowl of water to be resuscitated, and nibbled on when one can’t find anything better.
It’s rather sad, really…. Carrots are a useful, nutritious vegetable that really should be given more respect.
They can go into soups and stews and stir-fries and spring rolls.
They are surprisingly good all on their own.
Let’s give carrots a chance….
I’ll start:
Click here to Pin Mustard-Glazed Carrots
PrintMustard-Glazed Carrots
This is a quick, nutritious side-dish using a fridge staple. Great last minute veggie.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Vegetables
Ingredients
- 3 medium carrots, cleaned, sliced into 1/4″ rounds (.5cm)
- 1 tbs olive oil
- 1 tbs butter
- 1/2 tsp thyme
- 1 tbs brown sugar
- 1 tbs Dijon-style mustard
Instructions
- Heat butter, oil in a small skillet.
- Add carrots, turn heat to medium low, cover and cook for 10 – 12 minutes, until carrots are tender.
- Add brown sugar, mustard, thyme, and stir until sugar is melted and carrots are coated.
- Serve.
Notes
You could use honey in place of the brown sugar.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 173
- Sugar: 8.7 g
- Sodium: 260.2 mg
- Fat: 13 g
- Saturated Fat: 4.6 g
- Trans Fat: 0 g
- Carbohydrates: 13.2 g
- Fiber: 2.6 g
- Protein: 0.9 g
- Cholesterol: 15.3 mg
Keywords: carrots, glazed carrots
Thanks to a lighter winter squash harvest than usual, we’re eating more carrots this year.
Here are 5 more of our favorite carrot recipes.
It’s also become a useful vegetable during the pandemic – they will easily keep in the fridge for 2 weeks, which is how often I do the shopping now.
One must always try to find the bright side…..
I don’t do a lot with carrots other than toss them in soups, stews and pot roasts. Hubs likes them but I’m not a fan though once in awhile, they’re a good vehicle for ranch dressing. But I do keep them in the crisper in an aerated plastic bag around a month, sometimes more, and they stay very fresh.
I wish it would just snow. It’s been trying to decide if it wants to all day long. Gray, cold…ugh.
They’ve turned into a last resort veg for us – but I really like them. Another favorite is to slice them and fry them in butter until browned….Cold and gray here, too – but I’ll pass on the snow
Interesting, the first thing I do with carrots is cut them up. They are always on our lunch table. I rarely cook them. I probably should.
I always have them around for soups and stews – then forget about the last few lol
Carrot sticks and homous are a regular standby dinner or lunch for me.
I never think of that ! I can cook chickpeas in the Instant Pot in a flash. Next on my list.