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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