Products used in this recipe
Sweet 'n Tangy Carrots
Yield: 8 Servings (6 oz.)
Yield: 8 Servings (6 oz.)
A versatile vegetarian side dish that is quick to make and works well with just about any entrée.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Parisian Carrots 6/2.5lb | 40 oz. | 1 bag |
| Canola oil | 1 fl. oz. | |
| Butter | 2 oz. | |
| Brown sugar, packed | 4 oz. | 1/2 cup |
| Dijon mustard | 1 oz. | 2 Tbsp. |
| Salt | 1 1/2 tsp. | |
| White pepper, ground | 1/4 tsp. | |
| Parsley, fresh, chopped | 2 Tbsp. |
Preparation Instructions:
- Step 1
- Preheat oven to 400°F.
- Step 2
- Toss frozen carrots in canola oil. Spread on a sheet pan and roast until tender, 15-18 minutes.
- Step 3
- Melt the butter in a large sauté pan. Add the brown sugar, mustard, salt and pepper. Stir over low heat until well blended. Add the roasted carrots back into the pan and toss to coat thoroughly. Sprinkle with parsley and serve.
