Honey Mustard Carrots

Honey Mustard Carrots

This is one of those formula recipes that you can scale for the amount of servings you want. It’s also simple enough to have at any dinner as a side dish, yet nice enough to serve on holidays and special occasions. I like it alongside roast meat or poultry, as well as baked ham. Really, it’s just a good all-around side dish that everyone will love.


  • 1 pound carrots
  • 1 TBSP butter
  • 1 TBSP honey
  • 2 tsp Dijon mustard
  • Kosher salt
  • Fresh ground black pepper
  • Fresh or dry dill weed (optional)


  1. Prepare your carrots. Either large carrots peeled and sliced or whole baby carrots boiled until just tender and drained well.
  2. After you drain them, place them back into the pot you cooked them in. Add the butter, honey, mustard and season with salt & pepper to taste. Toss gently until the butter is melted and all the carrots are well coated.
  3. Place into a serving dish, pour over any sauce remaining in the pan. Sprinkle over a little dill and serve. You could also sprinkle over a little parsley, fresh chopped or dry.

This recipe makes 4 servings.

You can half it or double it or triple it etc. I’ve made as much as 6 pounds of carrots with this formula, beyond that I can’t vouch for it but it should work just fine.