mustard dill carrots

Name: Mustard Dill Carrots
Yield: 4
Cuisine: American
Ingredients: 1 1/4 pound(s) 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 cup(s) fresh orange juice (we needed more, as it thickened up a bit more than a glaze); 3 teaspoon(s) dried mustard (used it all, even with less carrots); 1/2 teaspoon(s) mustard seeds (we omitted); 1 tablespoon(s) dry vermouth; 1 tablespoon(s) minced dill (we just sprinkled on top without really measuring)

2 Pinches

Megan Stewart

Middletown, OH

Updated on Nov 24, 2018

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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cook time

method Stove Top

yield 4 serving(s)

Ingredients

1 1/4 pounds 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 cup fresh orange juice (we needed more, as it thickened up a bit more than a glaze)
3 teaspoons dried mustard (used it all, even with less carrots)
1/2 teaspoon mustard seeds (we omitted)
1 tablespoon dry vermouth
1 tablespoon minced dill (we just sprinkled on top without really measuring)

How To Make mustard dill carrots

Step 1

Place carrots in pot with water covering. Bring to boil, and then boil 7-10 min or until tender. Drain.

Step 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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