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Mustard Glazed Carrots


  • 2 Ibs. carrots
  • 3 1/2 tablespoons canola or safflower oil
  • 1/2 teaspoon dry mustard (more to taste) 1/4 cup sugar
  • Chopped parsley
  • (For variety, you can add sweet potatoes and oranges)


Scrape and clean carrots and then cut into 1/2 lengthwise; then cut in half again. Cook carrots until tender.

In a small sauce pan, add oil, mustard and sugar. Heat and stir until mixture becomes a syrup. Pour over drained carrots. Simmer carrots in mixture for 3 minutes. Sprinkle with parsley and serve.