With Thanksgiving just over a month away, I know many are starting to think about their menu. While there are traditions and family recipes passed down, it's always nice to explore new recipes. I've decided to test out some recipes over the next few weeks and thought I would take you along with me. In some cases I follow the recipe exactly as written and in some cases I tweak it to make it my own. I'll tell you where I got the recipe from, how to make it, and what the results were so that you can put out the best Thanksgiving menu possible!
I thought for the first recipe I would change up my carrot game. Carrots are a wonderful side, but I almost always make them the same way. I've been making the mustard creamed onions from Sarah Leah Chase's Cold Weather Cooking for just over a year now to rave reviews each time. I figured her mustard carrots must be worth trying as well. I already make my carrots with brown sugar, but sometimes they are too sweet. I was curious if the mustard would improve that (spoiler, it did). I also found the best hack for getting food out on time!
Before I jump to the recipe, I have to share my hack for getting everything ready on time for Thanksgiving. Too often everything has to be ready simultaneously and you don't have sufficient stove or oven space. One thing I love to do is to utilize a steamer to do two things at once. I use chicken stock to cook my potatoes for mashed potatoes, I love the extra flavor it gives. While the potatoes are cooking, I use a steamer to steam veggies over the same pot! You get the flavor of the chicken stock and can cook two things at the same time on the same burner! To me this is a huge win. That's what I did with these carrots.
Okay, on to the recipe, and it could not be simpler:
Mustard-Glazed Carrots from Cold Weather Cooking
In a pan melt your butter and add in brown sugar. Swirl together and add the mustard, it will turn into a lovely creamy mustardy sauce. Add in your carrots and cook together for a few minutes, coating the carrots with the sauce.
The end result is a delicately sweet sauce with a bit of tang from the mustard. You still get the carrot flavor, which I think is important, but with a wonderful warm addition.
This was so simple and easy and when you utilize the hack I mentioned earlier, it's a fast side dish to add to your holiday table.
What's your favorite way to prepare carrots?