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Donna R. Luis

Sweet Tangy Glazed Carrots

Tender carrot pieces are simmered until cooked through, then coated in a quick honey, Dijon mustard, vinegar, and olive oil glaze. The finished carrots are glossy, flavorful, and ready to serve warm as an easy vegetable side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound carrots cut into even 1½-inch pieces
  • Water enough to just barely cover the tops of the carrots
  • ½ teaspoon kosher salt
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red or white wine vinegar
  • 2 teaspoons olive oil

Equipment

  • Sauté pan
  • Small mixing bowl
  • Whisk
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

  1. Arrange the Carrots: Spread the carrot pieces in an even layer across a sauté pan.
  2. Add Water: Place the pan over medium-high heat and pour in enough water to just barely cover the tops of the carrots.
  3. Season: Sprinkle the kosher salt evenly over the carrots and water.
  4. Simmer the Carrots: Bring the water to a simmer, then continue simmering while gently shaking the pan every few minutes.
  5. Cook Until Tender: Continue cooking for 10–12 minutes, or until the water has cooked off and the carrots are tender.
    If the water evaporates before the carrots are tender, add a small amount of additional water and continue simmering until they reach the desired tenderness.
  6. Prepare the Glaze: Whisk the honey, Dijon mustard, red or white wine vinegar, and olive oil together until combined.
  7. Glaze the Carrots: Pour the honey mustard mixture over the cooked carrots and stir for 1 minute, allowing the sauce to coat the carrots evenly.
  8. Serve Warm: Transfer the glazed carrots to a serving dish and serve while warm.

Notes

  • Cut the carrots into evenly sized 1½-inch pieces so they cook at a similar rate.
  • The carrots should be just barely covered with water when they begin simmering.
  • Gently shake the sauté pan every few minutes while the carrots cook to encourage even cooking.
  • If the water disappears before the carrots are tender, add a little more water and continue simmering.
  • The glaze can be made while the carrots are cooking to keep the finishing step quick.
  • Stone-ground mustard can be used instead of Dijon mustard if you prefer more texture in the glaze.
  • The original recipe uses Morton’s Kosher Salt for testing. If using table salt, reduce the amount by about half; if using Diamond Kosher Salt, increase it by about 25%.
  • Taste and adjust the seasoning according to your preference before serving.