Recipe developed by: Renée Kohlman from Sweetsugarbean
The humble carrot is made the star of the show in this sweet and zesty side dish. Thanks to two kinds of mustard, pure maple syrup and fresh dill, these carrots are so good even those not fond of the root vegetable will be licking their plates.
Place the sliced carrots, maple syrup, whole grain mustard, mustard powder, salt and pepper in a medium saucepan along with 3/4 cup water.
Bring to a boil over medium-high heat. Cover and turn down the heat to medium. Simmer for 5 minutes, until almost tender.
Uncover, cook on high heat, stirring often, until the carrots are tender and no liquid remains, about 6-8 minutes.
Stir in the butter and dill.
Season to taste with salt and pepper.
Can use chopped fresh thyme or parsley instead of the dill.
Serving Size 1/2 cup (125 mL)
Servings 6
- Amount Per Serving
- Calories 95
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 245mg11%
- Total Carbohydrate 17g6%
- Dietary Fiber 4g16%
- Sugars 10g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place the sliced carrots, maple syrup, whole grain mustard, mustard powder, salt and pepper in a medium saucepan along with 3/4 cup water.
Bring to a boil over medium-high heat. Cover and turn down the heat to medium. Simmer for 5 minutes, until almost tender.
Uncover, cook on high heat, stirring often, until the carrots are tender and no liquid remains, about 6-8 minutes.
Stir in the butter and dill.
Season to taste with salt and pepper.
Can use chopped fresh thyme or parsley instead of the dill.