Zutaten für Baby Carrots With Brown Sugar And Mustard
- 1 pound baby carrots
- 2 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 1 tablespoon stone ground Dijon mustard
- fresh parsley or thyme (optional)
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Zubereitung von Baby Carrots With Brown Sugar And Mustard
- Wash and trim 1 pound of baby carrots.
- Blanch carrots in boiling water for 3-4 minutes until tender-crisp. Immediately transfer to an ice bath to stop the cooking process.
- Drain carrots thoroughly.
- Melt 2 tablespoons of butter in a medium skillet over medium heat.
- Stir in 1/4 cup packed light brown sugar and 1 tablespoon Dijon mustard. Whisk until smooth and glossy.
- Add the blanched carrots to the skillet and toss gently to coat them evenly in the sauce.
- Cook for 1-2 minutes, allowing the sauce to caramelize slightly and the carrots to absorb the flavors.
- Remove from heat and serve immediately. Garnish with fresh parsley or thyme (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
36g
Fat
18g
Carbs
3g
