Mmmm! Just thinking about these makes my mouth water! I first made this recipe about 3 years ago, soon after we were married. Tired of the normal "boring" veggies, I decided to give this recipe a try and we loved it. It has become a frequent dish on our table. Well, at least when I am not in a hurry and take the time to peel and slice all those carrots!
Here is the recipe, slightly adapted from the original recipe found in a small family cookbook someone gave to me.
Sweet 'N Tangy Carrots
2 lbs. carrots, peeled & sliced
1/4 tsp. salt
1/2 c. brown sugar
2 Tbsp. butter
2 Tbsp. prepared mustard
1/4 tsp. pepper
2 Tbsp. minced parsley
Place carrots in a large saucepan; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, about 8 minutes. Drain well. Add brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley.
Yield: 6-8 servings
For other recipe ideas, check out Balancing Beauty and Bedlam's Tasty Tuesday, Blessed with Grace's Tempt my Tummy Tuesday, and All the Small Stuff's Tuesday's at the Table.
1/4 tsp. salt
1/2 c. brown sugar
2 Tbsp. butter
2 Tbsp. prepared mustard
1/4 tsp. pepper
2 Tbsp. minced parsley
Place carrots in a large saucepan; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, about 8 minutes. Drain well. Add brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley.
Yield: 6-8 servings
For other recipe ideas, check out Balancing Beauty and Bedlam's Tasty Tuesday, Blessed with Grace's Tempt my Tummy Tuesday, and All the Small Stuff's Tuesday's at the Table.
Lydia
ReplyDeletethis recipe sounds delicious. I definetly would eat more carrots! I love your blog always need more ways to save money!
vickie
sounds wonderful!
ReplyDeleteI love carrots, and the recipe sounds delish!
ReplyDelete