Maple, Dijon, and Dill Carrots
Wonderful baby carrots, with a slightly sweet and spicy dressing with brown sugar, herbs and mustard.
- 1 16 oz. package baby carrots
- 2 Tablespoon butter
- 2 Tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon dried dill weed
- 2 tablespoons Dijon mustard
- Place carrots in medium saucepan. Add enough water to cover carrots. Simmer for 8 to 10 minutes. Drain; set aside cover to keep warm. If you choose, you can steam your carrots also; we steam our carrots for 18 to 20 minutes.
- In a glass bowl, mix the dressing; blend the brown sugar, salt, pepper, dill weed and mustard. Let this combine while the carrots are cooking.
- Drain carrots, return to pan. Stir in the butter and the dressing. Heat until the butter fully melts and the carrots are completely covered.
Here are pictures from us cooking this recipe
We decided this time to steam our carrots in our electric steamer. We steam them for about 20 minutes. Otherwise we would cook them in about 1 inch of water in a covered pan for about 15 minutes or until the tenderness that you prefer. We then put all of the items for the dressing in a glass bowl with the butter in it’s own bowl. Melt the butter in the microwave on high for about 20 seconds.
Combine the butter with rest of the dressing items and mix it up well and let it meld togehter while the veggies cook.
After the carrots are fully cooked and drained, put them back in the pan. Add the dressing. Cook for about 1 minute for everything to come together well.
We served this carrots with roasted potatoes and baked chicken thighs. Enjoy!
Cooked By: Tom Corliss
