Dijon-Brown Sugar Glazed Carrots, a flavor-packed side dish that pairs perfectly with any meal!
Cooked carrots … does that conjure bad memories of school cafeterias and lunch ladies? I have to admit that I was not a fan as a kid.
My mom cooked them frequently, usually as part of a roast. Both my parents loved them, but I refused to touch any carrot that wasn’t raw and covered in dip!
Thankfully, my taste buds have matured, and now I love carrots, too. I think the key is all in how they are cooked … no canned carrots for me, thank you very much. These Dijon-Brown Sugar Glazed Carrots are my favorite way to eat them, and I know you’re going to love this recipe, too!
My Dijon-Brown Sugar Glazed Carrots recipe couldn’t be easier to make, and you probably have all the ingredients in your pantry. This simple side is a delicious addition to any meal, and with it’s bright colors and fresh flavors, it would be perfect for Easter.
You’ll start by cooking the carrots in boiling water. It only takes a few minutes to cook them this way. The main thing is not to overcook them … remember, mushy carrots are bad carrots.
After the carrots are cooked, they go back in the pan, along with a little butter, brown sugar, and Dijon mustard. Everything blends together, creating a truly irresistible sauce … seriously, it’s sooo good!
- 1 lb. carrots
- 1 tbsp. salt
- 1 tbsp. butter
- 1 tbsp. brown sugar
- 1 tbsp. Dijon mustard
- chopped parsley, optional
- Peel carrots, then slice on the diagonal into 1/2-inch rounds.
- Add carrots to a medium saucepan; add salt and fill pot with water.
- Bring carrots to a boil over high heat, then reduce heat and simmer until tender, about 5-10 minutes. Do not overcook.
- Drain carrots, then return to saucepan and place over medium-low heat.
- Add butter, brown sugar, and Dijon; cook, stirring constantly, until ingredients form a glaze. It should only take a few minutes.
- Add additional salt, if desired, then serve sprinkled with parsley. Enjoy!