Mustard Dill Carrots

Mustard Dill Carrots Recipe

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Megan Stewart


Barb made these on Thanksgiving 2018. Pretty good, although we had less carrots and needed more orange juice to get the necessary yum consistency!


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Stove Top


  • 1 1/4 lb
    carrots, peel and cut into 2" pieces (we only had 1 pound, and sliced the thicker parts in half as well as lengths in recipe)
  • 1 c
    fresh orange juice (we needed more, as it thickened up a bit more than a glaze)
  • 3 tsp
    dried mustard (used it all, even with less carrots)
  • 1/2 tsp
    mustard seeds (we omitted)
  • 1 Tbsp
    dry vermouth
  • 1 Tbsp
    minced dill (we just sprinkled on top without really measuring)

How to Make Mustard Dill Carrots


  1. Place carrots in pot with water covering. Bring to boil, and then boil 7-10 min or until tender. Drain.
  2. Meanwhile, in a wide saute pan bring orange juice, mustard (and mustard seeds if you use them) to a boil and reduce to 1/4 cup. Reduce heat to low, stir in vermouth and dill, stir. Once blended, add cooked carrots, toss to coat, serve immediately.

Printable Recipe Card

About Mustard Dill Carrots

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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