Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1/2 cup)

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.

How to Make It

Place carrots and 1/2 cup water in a medium skillet over medium-high heat; bring to a boil. Reduce heat, and simmer, partially covered, 6 minutes or until liquid almost evaporates. Stir in butter, honey, mustard, and salt; cook 3 minutes or until mixture thickens slightly. Sprinkle with chives.

Ratings & Reviews

Watered down sauce a bit

lglesenkamp
October 30, 2017
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.

Split decision

mikoprice
September 05, 2015
One kid and I liked it, the wife and other kid found it too mustardy

Amazing!

Diana
September 12, 2015
Made these with the bbq drumsticks and cowboy beans.  They were a huge hit!  

Excellent use of carrots for a quick side

Brian
November 27, 2015
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...

3 1/2 stars

daneanp
January 16, 2017
I bit too mustardy for me but overall very good.  I will  halve the mustard next time.