Recipe courtesy of Kurt Struwe
Total:
55 min
Active:
30 min
Yield:
20 servings
Level:
None

Ingredients

Directions

Blanch the carrots in boiling, salted water. Drain and shock in ice water. Drain and set aside. In a large skillet, melt the butter and sugar together. Stir in mustard, honey, and carrots. Bring to a simmer and toss to combine. Add chopped thyme, salt, and pepper and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Whiskey-Glazed Carrots

Recipe courtesy of Ree Drummond

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Carrot Bread

Recipe courtesy of Food Network Kitchen

Carrot Mash

Recipe courtesy of Food Network Kitchen

Carrot Salad

Recipe courtesy of Bobby Flay

Carrot Juice

Recipe courtesy of Beverley Watson-Horsted

Roasted Carrots

Recipe courtesy of Ina Garten

Carrot Confiture

Recipe courtesy of Laura Calder

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.