Cooked carrots … does that conjure of bad memories cafeterias and lunch ladies? I have to admit that I was not a fan as a kid. My poor Mom cooked them frequently, but I refused to touch any carrot that wasn’t raw and covered in dip!
I love carrots now though, and I think the key is all in how they are cooked. No canned carrots for me.
This is my favorite way to serve carrots these days. The glaze is the perfect balance of sweet, tangy, and buttery. You are going to love this simple side dish!
- 1 lb. carrots
- 1 tbsp. salt
- 1 tbsp. butter
- 1 tbsp. brown sugar
- 1 tbsp. Dijon mustard
Wash, peel, and slice the carrots into 1/2-inch rounds. I prefer to slice mine on the diagonal.
Add the carrots to a saucepan, cover with water, and add about a tablespoon of salt. Bring to a boil over high heat. Once the carrots come to a boil, reduce heat and simmer until they are tender, but not overcooked (5-10 minutes).
Remove carrots from heat and drain well. Return to saucepan and place over medium-low heat. Add butter, brown sugar, and Dijon mustard to carrots. Cook, stirring constantly, until butter, sugar, and mustard form a glaze. It should only take a few minutes.