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
- Total: 55 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 15 min
- Yield: 20 servings
Ingredients
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
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.
