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 Print 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 Scale
1x2x3x 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. 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…..