Honey-glazed Carrots
Naturally sweet carrots, sauteed in a glossy honey and mustard glaze, make a delicious side dish to all sorts of vegetarian main courses.
Servings: 4 people
Equipment
- Steamer, large frypan
Ingredients
- 450 grams Carrots cut into thick matchsticks
- 25 grams Butter
- 15 ml Cold Pressed Olive Oil Extra Virgin
- 1 clove Garlic crushed
- 15 ml Fresh Rosemary leaves chopped
- 5 ml Dijon Mustard
- 10 ml Honey - Runny
Instructions
- Staem the carrots for 2 - 4 minutes, until just tender.
- Heat the butter and oil in a large frypan, add the garlic and rosemary and cook until the garlic is golden brown. About 1 minute.
- Add the carrots, mustard and honey to the frypan and cook, stirring constantly, for 2 minutes or until carrots are only just tender.
- Serve immediately.
- Enjoy.
