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Honey Mustard Carrots

"After tasting this side dish at a restaurant, I created a similar recipe by trial and error in my own kitchen. Since we have six beehives, I like to use honey in many of my recipes. -Jean Dandrea, Burkesville, Kentucky"
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Ingredients

20 m servings
Original recipe yields 6 servings

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Directions

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  1. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until tender. In a small bowl, combine the honey, mustard, cumin and cinnamon. Drain carrots well; stir in the butter, salt and pepper. Add honey mixture; heat through. Sprinkle with parsley.

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Reviews

Read all reviews 28
  1. 29 Ratings

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Most helpful positive review

This is an excellent recipe! Instead of the julienned carrots, I used baby carrots and steamed until tender. This is going to be served this Sunday for our family's Easter dinner. Nice combin...

Most helpful critical review

This recipe has potential. We found that the cumin overpowered the carrots giving them an odd taste. We recommend trying the sauce without the cumin first.

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This is an excellent recipe! Instead of the julienned carrots, I used baby carrots and steamed until tender. This is going to be served this Sunday for our family's Easter dinner. Nice combin...

Great side dish with a nice combination of sweet and spicy! I used a steam in bag of baby carrots and cut back on the cumin just a bit. Overall very tasty!

These were excellent! I wish we had more to eat! I used baby carrots and cut them into strips. The sauce was delicious! I was afraid the cumin would be overpowering, but it wasn't. Just the...

I made this without the mustard, and replaced the butter with olive oil. This gave it more of a Moroccan taste...I love the combination of honey and cumin. Wow! A keeper.

Oh, these are SO going on my table for Easter dinner.

These were really good. The combination of honey mustard and cumin is different, but good! The sauce from the carrots works very well with couscous.

was looking for a quick vegetable, and found this recipe - used frozen corn and a pre-made honey mustard and was still delicious! Thanks

A very delicious side dish and so easy. We really enjoyed these. I used baby cut carrots,kept them whole and boiled them as the recipe states. I will definitely be making these again.

Wow, what a nice change for serving carrots! I use cumin all the time, but it never occured to me to put it in carrots. The honey balances out the cumin very nicely. Thanks for this recipe, I ...