Intro to Cooking: Sweet Dijon Carrots

Okay, so we now know asparagus can be really yummy. Let’s keep yummifying vegetables, shall we? The next victim I bring to the chopping block: carrots.
Featured Ingredient: Carrots
We learned in first grade that carrots are a good source of beta carotene, that stuff that prevents eye problems. But the antioxidants in carrots have also been found to help prevent heart disease and cancer.  Carrots also help to regulate blood sugar, in addition to promoting lung and colon health. Now let’s make them as good for our tastebuds as they are for our bodies….
You will need:
1 pound fresh carrots
3 heaping TBS honey mustard (but the plain yellow stuff works, too)
2 TBS brown sugar
1)   Thoroughly wash your carrots. Cut off the stems. Slice the carrots horizontally. Place them in a glass baking dish.
2)   Add the mustard and the brown sugar. Mix the contents of the dish until all the carrots are coated evenly with mustard and sugar.
3)   Bake at 275 degrees for 25-30 minutes, until the carrots are soft and the sauce has baked into them.
Now carrots are just as tasty as they are healthy!
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