This side dish pairs well with just about anything: roast chicken, grilled salmon, BBQ ribs, steaks and more. It’s simple and delicious. Tri-color baby carrots make this dish even prettier.
Ingredients:
- One 16-ounce bag baby carrots
- 3 tbsp. butter
- 2 tbsp. Dijon mustard
- 2 tbsp. pure maple syrup
- ¼ cup chopped flat leaf (Italian) parsley
- Salt and pepper
Directions:
- In a pot of boiling water, cook the carrots until fork tender, about 5 minutes. Strain the carrots in a colander and shake to get as much water off the carrots as possible.
- In the same pot, melt the butter over medium-high heat and let brown slightly. Add the mustard and the maple syrup and stir to combine. Allow the glaze to simmer for a minute, then add the carrots, stirring gently to coat them with the glaze. Turn the heat to low, cover the pot and cook for 3-4 minutes, shaking the pot from time to time.
- Uncover, add the parsley, then salt and pepper to taste. Stir and serve.
Makes 4 servings.
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