Honey Mustard Glazed Carrots aren’t just for the holidays. Sweeter than sharp in taste, you can’t eat just one.
Is mustard not your thing? With just a dab of butter and a sprinkling of brown sugar, you can make and enjoy these Brown Sugar Glazed Carrots or make them maple glazed.
Honey Mustard Carrots
Sweet glazed carrots are such a delicious and tasty side dish for literally any meal. Sometimes though you just want to cut that sweetness a touch. Dijon mustard is a perfect way to do that.
The warmth of mustard is complimented nicely when combined with honey. While there are different types of mustard this recipe starts with a Dijon mustard which can stand up yet blend with the honey.
That said, the mustard flavor here is very subtle, I’m not even sure you’d identify it as mustard if you didn’t happen to know it was in the recipe.
Cooked carrots happen to be the favorite vegetable for one of my boys. I am always looking for ways to mix it up and keep them a savory treat.
Cooking carrots amplifies the natural sugars and sweetness of carrots. Honey takes that up another notch. Dijon perfectly balances it.
When cooking carrots either stovetop or in the oven, I like to use regular-sized long carrots instead of baby carrots. Baby carrots are perfect for snacking or grabbing in a hurry.
I find that the larger carrots just have so much flavor and I like being able to cut them into spears and the size of pieces we prefer.
Usually, glazed carrots are roasted in the oven like these garlic thyme carrots. However, I like to create recipes for sides that can be done on the stovetop. When I am using the oven I can still make some sides and have everything finished at the same time.
Honey Dijon Carrots
- carrots
- butter
- honey
- dijon mustard
- kosher salt
- freshly ground black pepper
- fresh Italian parsley
Glazed Carrots Stovetop
- Cut the carrots into 3-inch lengths; halve or quarter the thicker ends so that they’ll cook evenly. Boil the carrots until barely tender. Drain and set aside.
- In a medium skillet, melt the butter with the honey, then stir in the mustard and carrots. Season with salt and plenty of pepper.
- Cook over medium heat for several minutes, until well coated and bubbling. Toss with chopped parsley before serving.
Want a few more sides that can be prepared on the stovetop when the oven is in use? Try this fresh corn skillet with zucchini and herbs. Or this creamy, cheesy, sauteed corn – the nuttiness of the fresh parmesan along with the sweetness of fresh sweet corn will have everyone going back for seconds.
Savory and garlicky, your family will be asking for these pepper garlic green beans all year round. This is a whole new layer of deliciousness for your next batch of sauteed green beans.
Pan Roasted Broccoli with Parmesan is a classic cheese and broccoli combination that is elevated with a sweet note from a sprinkling of brown sugar.
Honey Mustard Glazed Carrots
Ingredients
- 1 pound carrots, peeled
- 1 tablespoon butter
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Cut the carrots into 3-inch lengths; halve or quarter the thicker ends so that they'll cook evenly. Boil the carrots until barely tender. Drain and set aside.
- In a medium skillet, melt the butter with the honey, then stir in the mustard and carrots. Season with salt and plenty of pepper.
- Cook over medium heat for several minutes, until well coated and bubbling. Toss with chopped parsley before serving.
Nutrition
This recipe is lightly adapted from Vegetarian Cooking for Everyone.
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