Recipe courtesy of Kurt Struwe

Carrots with Mustard-Brown Sugar Glaze

  • Total: 55 min
  • Prep: 30 min
  • Inactive: 10 min
  • Cook: 15 min
  • Yield: 20 servings
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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


  1. 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.
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