Honey-Mustard Glazed Carrots

If your family is like many others, vegetables may not be at the top of everyone's favorite foods list. In fact, many family cooks may find it hard to entice children to eat enough vegetables. I have a recipe today that I have adapted from a children's cookbook, Pillsbury Fast and Healthy Meals for Kids, and this recipe might just cause kids to ask for a second helping of vegetables. The recipe is for Honey-Mustard Glazed Carrots, and it is simple enough for the kids to help prepare.

Print Recipe

Honey-Mustard Glazed Carrots
1 bag (1 pound) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon olive or canola oil
1 tablespoon Dijon mustard
1 tablespoon fresh chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper

In a two-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.
In a medium bowl, mix honey, oil, mustard, parsley, salt, and pepper. Add carrots; toss lightly to coat. Makes 6 - 1/2 cup servings.

Toss cooked carrots with glaze ingredients.

Pour into a serving dish and enjoy!




This recipe was shared with:
Lady Behind the Curtain - Cast Party Wednesday
This Chick Cooks 
Full Plate Thursday
It's A Keeper Thursday 
Creative Juice Thursday
Foodie Friday 
Fat Camp Friday
StoneGable On the Menu Monday 
Jam Hands Recipe Sharing Monday 
Naptime Creations Tasty Tuesday

If your family is like many others, vegetables may not be at the top of everyone's favorite foods list. In fact, many family cooks may find it hard to entice children to eat enough vegetables. I have a recipe today that I have adapted from a children's cookbook, Pillsbury Fast and Healthy Meals for Kids, and this recipe might just cause kids to ask for a second helping of vegetables. The recipe is for Honey-Mustard Glazed Carrots, and it is simple enough for the kids to help prepare.

Print Recipe

Honey-Mustard Glazed Carrots
1 bag (1 pound) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon olive or canola oil
1 tablespoon Dijon mustard
1 tablespoon fresh chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper

In a two-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.
In a medium bowl, mix honey, oil, mustard, parsley, salt, and pepper. Add carrots; toss lightly to coat. Makes 6 - 1/2 cup servings.

Toss cooked carrots with glaze ingredients.

Pour into a serving dish and enjoy!




This recipe was shared with:
Lady Behind the Curtain - Cast Party Wednesday
This Chick Cooks 
Full Plate Thursday
It's A Keeper Thursday 
Creative Juice Thursday
Foodie Friday 
Fat Camp Friday
StoneGable On the Menu Monday 
Jam Hands Recipe Sharing Monday 
Naptime Creations Tasty Tuesday