Honey Mustard Glazed Carrots
Partially cover the pan as the carrots steam so they retain some texture. They will continue to soften as the glaze reduces in the pan.
Recipe by Cooking Light September 2015
Partially cover the pan as the carrots steam so they retain some texture. They will continue to soften as the glaze reduces in the pan.
I watered down the sauce a bit so flavours were more subtle. I served with baked ham and it was a nice compliment. All the carrots were eaten, so it was a success.
Read MoreI bit too mustardy for me but overall very good. I will halve the mustard next time.
This recipie is fantastic. I already had all the ingredients (minus the chives, so i left them out) and it was delicious. I used a mandolin to ribbon the carrots so they were paper thin, and it was perfect. Will dedinitely make this again and again...
Read MoreMade these with the bbq drumsticks and cowboy beans. They were a huge hit!
Read MoreOne kid and I liked it, the wife and other kid found it too mustardy
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