Brittany Pitschman

Carrots with Honey Mustard Glaze

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Cook Time 20 minutes
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp. Olive Oil
  • 1 tsp Black Mustard Seeds
  • 1 Leek sliced in half lengthwise, and cut into slices
  • 1.25 lbs. peeled Carrots cut into 2" pieces, or peeled small carrots, rinsed
  • 2 tsps Dijon Mustard
  • 2 tsps Mild Honey
  • 2 tsps White Miso
  • 1 tbsp. Tamari or other soy sauce
  • 1/4 tsp Black Pepper freshly ground
  • 2 tbsp. Fresh Chives Chopped

Equipment

  • 2 Quart Saucepan

Method
 

  1. Heat the 2 Quart Saucepan over medium heat and add the olive oil. Add the mustard seeds and cook for about 30 seconds or until they began to sizzle and pop.
  2. Add the leeks and cook for another 5-6 minutes, until leeks begin to soften and are slightly translucent. Add the carrots.
  3. Cover and cook over medium heat for about 5 minutes until steam just begins to escape from under the lid.
  4. Spin the lid to engage the Vapor Seal, then immediately reduce the heat to low. Cook for 6-8 minutes.
  5. Mix the mustard, honey, miso, soy sauce and black pepper together in a small bowl. Toss the mustard sauce with the cooked carrots and garnish with the chives.

Notes

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2 Quart Saucepan