The carrots' natural sweetness plays off the tang of the mustard. This effortless dish pairs particularly well with the rosemary pork chop.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
1 pound peeled baby carrots
2 tablespoons unsalted butter
1 teaspoon sugar
1 tablespoon country-style Dijon mustard (or 1/2 tablespoon each Dijon and whole-grain mustard)
Preparation
Step 1
Cook carrots in a pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 8 minutes. Drain.
Step 2
Melt butter in pot over medium heat, then stir in sugar. Add mustard and carrots and stir to coat. Season with salt and pepper.
