- 5 pounds carrots, peeled, trimmed, and sliced diagonal, 1-inch thick
- 1/4 pound butter
- 1/2 cup brown sugar
- 1/3 cup Dijon mustard
- 1 ounce honey
- 1 teaspoon chopped fresh thyme
- Salt and freshly ground black pepper
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.