Description
Honey Mustard Glazed Carrots are tender, lightly simmered carrots coated in a sweet and tangy honey mustard sauce. This simple stovetop recipe enhances the natural sweetness of carrots with a flavorful glaze made from honey, Dijon mustard, vinegar, and olive oil, making a perfect side dish for any meal.
Ingredients
Carrots and Simmering Liquids
- 1 pound Carrots, cut into even 1 1/2-inch pieces
- Water (enough to just cover carrots)
- 1/2 teaspoon Kosher Salt
Honey Mustard Glaze
- 1 Tablespoon Honey
- 1 Tablespoon Dijon Mustard (stone-ground preferred, but any type will work)
- 1 Tablespoon Red or White Wine Vinegar
- 2 teaspoons Olive Oil
Instructions
- Prepare Carrots: Spread the cut carrots evenly in a sauté pan over medium-high heat. Add water just enough to barely cover the tops of the carrots, then sprinkle half a teaspoon of kosher salt over them.
- Simmer Carrots: Bring the water to a simmer and cook the carrots, shaking the pan gently every few minutes to prevent sticking. Continue simmering until the water has fully evaporated and the carrots are tender, about 10 to 12 minutes. If water evaporates before carrots are tender, add a bit more and keep simmering.
- Make Honey Mustard Glaze: In a small bowl, whisk together honey, Dijon mustard, red or white wine vinegar, and olive oil until smooth and well combined.
- Glaze Carrots: Pour the honey mustard mixture over the tender carrots in the pan. Stir well for about 1 minute so the sauce thoroughly coats each piece of carrot.
- Serve Warm: Transfer the glazed carrots to a serving dish and enjoy them warm as a flavorful side dish.
Notes
- If water cooks off before carrots are tender, add a little more water gradually to avoid burning.
- Stone-ground mustard adds a nice texture, but any Dijon mustard works fine.
- Red or white wine vinegar can be used depending on your flavor preference.
- For more depth, you can finish the dish with a sprinkle of fresh herbs like parsley or thyme.
- This dish pairs well with roasted meats or grilled dishes.
