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.
This was awesome! I used regular carrots and added broccoli and steamed instead of boiled. I only had honey dijon mustard so I cut the brown sugar in half. I doubled the glaze because I thought I would need it. I had more than enough and my pork chops tasted great dipped in it. Thanks for sharing!
these are amazing,they really give the carrots a a great flavor.thanks for sharing happy new year.
This recipe was very easy to make. I minced whole ginger and added some kale, but it still had good flavor. Sweet, but not too sweet. I'll definitely be making this dish again.
* 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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