Aren’t carrots great? Not only do they provide lots of nutrients and add great color, but they are also incredibly cheap! We have been finding them for about $. 69 / lb. So, if you are looking for a super cheap and easy side dish to top off your next meal, why not opt for the orange?

I made these Sweet ‘n’ Tangy Carrots for a Christmas potluck dinner recently. Unfortunately, you may see from the picture that I forgot to add the fresh parsley. Somehow, I am thinking that was an important part of the recipe, because I wasn’t overly impressed with the result. Even without the parsley, several people told me they liked it and requested the recipe, so I thought I would share. Hey, just because it wasn’t one of my favorites doesn’t mean you won’t like it. Besides, I’m not saying it was bad, and honestly, it probably would have been much better with the fresh parsley. Without it, the mustard had a little too strong of a flavor. I think the parsley might have calmed it down some.

Sweet ‘n’ Tangy Carrots

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INGREDIENTS

• 2 lbs. carrots, sliced
• 1/4 tsp. salt
• 1/2 cup packed brown sugar
• 3 Tbsp. butter
• 2 Tbsp. Dijon mustard
• 1/4 tsp. white pepper
• 2 Tbsp. minced fresh parsley

METHOD

1. Boil the carrots with the salt for about 8-10 minutes or until tender and drain the water.

2. Add brown sugar, butter, mustard, and pepper. Cook and stir over low heat until well coated and sprinkle with parsley.