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.
Family was not too thrilled with this recipe...
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. 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.
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.
I'm a fan of mustard, but I found the mustard/carrot combo odd.
* 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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