Recipe by Lesley Carol
"Year-round family classic. Use thin carrots cut to size. Serve as a dish at omnivore's meal or one of many veggie dishes on the hot table of dishes."
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1 (16 ounce) package
baby carrots, sliced
I made this for Easter dinner this year and it was yummie. I used regular carrots and just cut them to about the size of mini carrots. They worked just as well. Great new way to prepair carrots. Definately will use again in the future.
Now my favorite carrot recipe.
This was pretty good - I think there was a little too much butter tho.
I made these to go with my dad's birthday dinner. Everyone liked them. I used whole grain Dijon mustard. This gave a little more texture to the carrots.
Jack, Jen, and I had this and really liked it. Used regular carrots and sliced into coins. I only used one-quarter cup of water instead of one-half and still thought sauce was a bit thin...may try one tablespoon at a time when I make this again.
I was looking for a different way to fix carrots, and this fit the bill. I didn't have ground ginger, so I used fresh grated instead. That was the only change.
Good without being too sweet. Went well with the Basa Fillets I cooked.
* Percent Daily Values are based on a 2,000 calorie diet.
Glazed Dijon Carrots
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 80
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Simmered in brown sugar, these sweet, tender carrots are so quick and easy.