When it comes to side dishes, who else votes they all need a delicious glaze?! 🙋🏼‍♀️

Growing up, I’d always request cooked carrots for holidays (who am i?!) but quickly, i got bored of just buttered carrots, so as i grew up and needed to bring sides to festivities and potlucks, i brought cooked carrots to life again.

Here’s my Candied Dijon Carrots 🥕 Even carrot haters love them, so give them a try! From my kitchen to yours, i hope you love them!

Candied Dijon Glazed Carrots 

Ingredients:

• 1 package organic baby carrots (optional to slice them) Pictured – rainbow carrots from my mom’s garden

• 2 tablespoons brown sugar, maple syrup, or coconut sugar

• 1 1/4 tablespoons organic dijon mustard

• 1 tablespoon ghee or organic grass-fed butter (or vegan butter if dairy-free) can also chose to add about 1/2 tablespoon(s) avocado or coconut oil instead, or leave out!

• 1/2 teaspoon organic ground ginger, fresh or dried powdered form (spice rack)

• optional: salt & ground pepper to taste (Dijon makes them perfectly salty enough in my opinion!)

* I recommend doubling or tripling the sauce recipe so you have more if you wish; then you have extra to use as a dressing or sauce for leftovers

Directions:

1 You have 3 different options to cook the carrots; you can either steam them, boil them, or broil them (my fav).

2 If steaming, place in steamer and steam until al-dente, then remove and let dry. Do not oversteam. 

3 If boiling, put carrots with 1/2 cup of water in a stovetop pan and heat until boiling. Once boiling, turn heat to low and simmer for 10 minutes, or until carrots are al-dente. Drain and set aside until dry.

4 If broiling, preheat oven to 350 degrees F. Add carrots to baking sheet (with edges; this is very important to oil does not leak down into your oven!) Optional: line pan with parchment paper. Cover carrots with avocado oil and ground pepper. Bake for about 30 minutes, or until carrots are al-dente. Remove carrots from oven and set aside.

5 Regardless of how you cooked the carrots, once they are dried, set them aside in a large bowl (something large enough for you to toss them with glaze you are making next).

6 While carrots are cooking, in a medium-sized bowl, mix together your your mustard, syrup/sugar/coconut sugar, and ginger.

7 In a small saucepan, warm ghee/butter/vegan butter on stovetop on low heat.

8 Add mustard + sugar/syrup mix to stovetop pan with ghee/butter and mix everything together.

9 In the bowl the carrots are in, pour glaze over them and toss until evenly coated.

10 Serve immediately and enjoy!

11 TIP: If making this recipe ahead of time to bring to someone’s house, pre-make/roast carrots and leave UNCOATED. Make your sauce separately and bring individually. Ask to warm the sauce, and pop the carrots in the oven to warm (this is why you do NOT want to overcook the carrots initially). Once the carrots and sauce are warm, toss the carrots with the sauce and serve immediately.

12 From my family to yours, ENJOY!