Parsley-Mustard Glazed Carrots

This week, I am writing about my pre-Thanksgiving meal that controls my cravings for the ultimate feast that is weeks away. That first blog covered the main dish: turkey meatballs! Turkey is the premier entre for Thanksgiving but it’s the side dishes that crowd the plate. It is hard to leave any of our favorites out of the feast, but our tables are only so big! That is the best part of a pre-Thanksgiving meal … make some of those sides that didn’t make the cut for the final menu.

Or, maybe you are ready for a new line-up and just need some good recommendations.


Either way … today we cover an easy, quick, stove-top (always good to avoid over-booking the oven space), healthy vegetable option:

Parsley-Mustard Glazed Carrots

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1 pound carrots
2 tablespoons chopped fresh parsley or 3/4 tablespoon dried 
1 tablespoons butter
2 teaspoons stone-ground or Dijon mustard
1/2 teaspoon black pepper
1/2 teaspoon salt

Peel carrots and cut on the diagonal into 1/2″ slices. Steam carrots for about 10 minutes or until tender. While steaming combine remaining ingredients in a small bowl. When carrots are tender, transfer to a serving bowl. Stir mustard mixture to carrots until butter melts and carrots are evenly coated.

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This recipe serves about 4 people. You can easily double or triple the amount of carrots, but you can reduce the amount of mustard mixture. It coats the carrots really well and doubling or tripling that mixture will get too heavy.

If you would like the carrots to be a little sweeter, use a honey-mustard or add some honey to the original mixture.

Scooch over turkey (or ham, or steak, or fish)… make way for the supporting cast!


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Anita Hinkeldey McVey

From the farm in Alta ... to college in Ames ... to the suburbs of Des Moines in Waukee ... I am an Iowa girl through and through. I married the cute, but quiet, guy who made me laugh out loud in Statistics class and we have two awesome, but terribly sarcastic, boys. In 1999, I quit my research job to be home with those active boys. Staying home allowed me to spend more time preparing meals, trying new recipes and striving to serve healthier options for my family. Now that my boys are men ... well, "adults" anyway ... and my husband still appreciates what I accomplish at home, I have time to explore my creative side and knock "writing a blog" off my bucket list. I love trying new things, traveling, gardening, reading and clean countertops. I love baseball (watching, not playing) and concession stands. Choosing a favorite food is impossible but if I was forced to pick just one, it would be pie! I thank God that He has led me to this place. Here's to a new adventure and hopes that others will be able to use what I post to discover the benefits of family meals and living a picnic life.

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