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Honey-Mustard Glazed Carrots

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B3, B9, C
    MineralsNatrium, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 bag (1 lb) ready-to-eat baby-cut carrots

    2. 2 tablespoons honey

    3. 1 tablespoon olive or canola oil

    4. 2 teaspoons Dijon mustard

    5. 1 tablespoon fresh chopped parsley

    6. 1/4 teaspoon salt

    7. 1/8 teaspoon pepper

    Instructions Jump to Ingredients ↑

    1. In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.

    2. In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.

    3. If you find pinky-size fresh baby carrots at the farmers’ market, just trim and scrub (no need to peel). The cook time may be shorter.

    4. This colorful side dish is a natural with grilled steak or pork chops.

    5. Maple-Pecan Carrots are another great side dish to serve on Thanksgiving. Find the recipe on pillsbury.com .

    6. High Altitude (3500-6500 ft)

    7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

    8. Calories 80 (Calories from Fat 25),

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