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….
Click here to Pin Mustard-Glazed CarrotsPrint
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
- 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.
You could use honey in place of the brown sugar.
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…..