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mustard dill carrots

GSMegan avatar
Recipe by
Megan Stewart
@GSMegan
Middletown, OH

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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yield 4 serving(s)
method Stove Top

Ingredients For mustard dill carrots

  • 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.
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