Glazed Dijon Carrots Recipe -
Glazed Dijon Carrots Recipe
  • READY IN 25 mins

Glazed Dijon Carrots

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and transfer carrots to a serving dish.
  2. Heat butter in the same saucepan over medium heat; add brown sugar, mustard, ginger, and salt. Cook and stir until sugar is dissolved, 2 to 3 minutes. Pour sauce over carrots; toss to coat.
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Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2013

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.

Most Helpful Critical Review
May 28, 2015

Family was not too thrilled with this recipe...

Jan 19, 2013

Now my favorite carrot recipe.

Aug 12, 2012

This was pretty good - I think there was a little too much butter tho.

Oct 06, 2013

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.

Mar 22, 2015

Jack, Jen, and I had this and really liked it. The first time, I used regular carrots and sliced into coins. The second time, I used baby carrots and sliced them in half. Also on the second prep, it was just Jack and I, so I halved the recipe and it came out great.

Mar 19, 2015

Well, I'm never fixing plain carrots again, I'll tell you that much. Just finished dinner and paired these with Tangy Grilled Pork Tenderloin from this site, and oh my goodness, what a meal. Served with oven roasted potatoes and onions, and it was honestly one of the best meals we've ever had at home or out. I followed this exactly as written, and used a bag of really teeny baby carrots (you know--now our grocery has baby carrots, and then REALLY tiny baby carrots). Didn't change a darn thing from the recipe and they were perfectly delicious. Sprinkled just a tad bit of thyme over them as a little garnish, and they were simply awesome. THANKS for a great recipe.

Feb 05, 2015

I'm a fan of mustard, but I found the mustard/carrot combo odd.


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  • Calories
  • 153 kcal
  • 8%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 381 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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