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)
- Prepare your carrots. Either large carrots peeled and sliced or whole baby carrots boiled until just tender and drained well.
- 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.
- 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.