Mustard Honey Buttered Carrots #FoodieExtravaganza

Mustard Honey Buttered Carrots are slightly sweet with a lovely sharpness and, of course, shiny with just the right amount rich butter. They make a beautiful side dish, served hot or at room temperature. 

I love putting carrots in things – like soups or stews or even cakes and muffins – but rarely make them a star in their own right. I think of them more as an ingredient in mirepoix than something to fill a whole bowl with.

Maybe it’s because my younger daughter is not such a fan of cooked carrots. On the odd day that I did prepare carrots as a side dish when she was little, I served her portion raw and she was happy to munch them that way. 

All that changed when I started buying baby carrots. They are always sweet, always tender and they also look beautiful. What more can one ask of a side dish? 

Mustard Honey Buttered Carrots

If you aren’t lucky enough to be able to find baby carrots in your local market, by all means use whatever sweet carrots you can buy. Cut them into sticks or coins but make sure not to overcook them.

Ingredients

1 lb or 450g baby carrots

1 teaspoon fine sea salt, plus more to season, if needed

1 tablespoon butter

1 tablespoon honey

1 teaspoon whole grain mustard

Chopped parsley for garnish, optional

Method

Scrub the baby carrots and trim the green stems, leaving a few inches on for color. Put them in a pot and cover them with water. Add the teaspoon of salt.

Bring the water to the boil and cook the carrots for 5-7 mins or until just tender. Drain, and discard any stems that have detached themselves. 

While the carrots are cooking, warm the butter, honey and mustard and whisk them together. (I used the microwave, a few short zaps will do it, but you can also use a small pot on the stove.) 

Drain the carrots and transfer them to a bowl. Immediately pour the mustard honey butter over them and toss gently to coat.

Sprinkle with a little salt, if desired but I find that the saltiness of the whole-grained mustard is sufficient for our taste. 

Transfer the carrots to a serving plate and make sure to pour any dressing left behind in the bowl over the top. 

Sprinkle with some chopped parsley for garnish, if using. Serve the carrots immediately hot, or at room temperature. 

Enjoy! 

This month's Foodie Extravaganza theme is honey to celebrate National Honey Month which is September. Many thanks to our host, Rebekah of Making Miracles. Check out all the honey recipes we are sharing:

• Honey Chicken Wings In Potato Baskets by Sneha's Recipe
• Honey Roasted Figs by Palatable Pastime
• Honey Soy Baked Chicken Thighs by Making Miracles
• Hot Honey Chicken Wings by Karen's Kitchen Stories
• Mustard Honey Buttered Carrots by Food Lust People Love
• Sticky Soy Spare Ribs by Culinary Adventures with Camilla

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

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