Mustard-Glazed Carrots; more carrots

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


Mustard-Glazed Carrots

This is a quick, nutritious side-dish using a fridge staple. Great last minute veggie.

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Vegetables


  • 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


  • 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.


You could use honey in place of the brown sugar.


  • 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

Mustard 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…..

6 thoughts on “Mustard-Glazed Carrots; more carrots”

  1. 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

  2. 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.

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