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Sweet ‘n’ Tangy Carrots

I dress up carrots with a brown sugar and mustard sauce as a side dish for my New Year’s meal. Garnished with a little bright green parsley, the carrots add color to the dinner plate. —Paula Zsiray, Logan, Utah
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 2 pounds carrots, sliced
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon white pepper
  • 2 tablespoons minced fresh parsley


  • Place 1 in. of water, carrots and salt in a large saucepan; bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain.
  • Return carrots to pan; add the brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.
Nutrition Facts
1/2 cup: 143 calories, 5g fat (3g saturated fat), 11mg cholesterol, 257mg sodium, 25g carbohydrate (21g sugars, 3g fiber), 1g protein.

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Average Rating:
  • Cheryl
    Mar 15, 2020

    These were delicious! The Dijon/brown sugar combo was wonderful, not at all spicy. I think using fresh carrots and all fresh herbs makes a big difference as each imparts a special flavor. When added all together it is a 5 star recipe.

  • kimspacc
    Mar 2, 2020

    Tossed with pasta and served with ham for a side dish.

  • cwbuff2
    Jan 1, 2020

    Very tasty and easy. Got a lot of compliments on it at Thanksgiving. I did decrease the Dijon to 1 tablespoon, as I am not a fan of spicy food or overly heavy flavors like mustard, but for those who thought it lacked "something", maybe next time try increasing the Dijon. Everyone's tastes are different, so tweak it your way.

  • amehart
    Nov 5, 2019

    This was very good, but needed a little more "something" - still playing with as we enjoyed it but just felt something was missing. Will make again and find out what it needs for my family's taste preference.

  • Dawn
    Oct 12, 2019

    This is truly a 5* recipe! I used 1/4 tsp. lemon pepper and 1-1/2 tsp. dried parsley flakes. I'd sliced the carrots in rounds.

  • Armstras07
    Oct 7, 2019

    Loved, was not a huge fan of the Dijon mustard. I added 1 cup of apple juice to the water for boiling. 10 minutes boiling in the juice/water mixture and the 20 mins simmer on low. Nice and tender.

  • bicktasw
    Oct 1, 2019

    What a delicious alternative to plain ol' buttered carrots (and not much more work)!! I followed this recipe exactly and it delivers the taste it promises ..... the perfect balance of sweet and tangy!! I'll surely be making this recipe often and plan to make it for the upcoming holiday meals. 5 stars for sure but I'd give it 10 stars if I could! Volunteer Field Editor

  • BobbysChicagoBAbe
    Nov 19, 2018

    This was a refreshing change of pace! Only made half of the recipe, since there's only 3 of us, and I didn't have any brown sugar, so I just skipped that . Came out really good!

  • 2124arizona
    Jul 1, 2017

    These carrots are easy to prepare and everyone loves them!! Thanks for the recipe!!

  • PrplMonky5
    Feb 18, 2017

    This was simple and a delicious. A nice change from the honey/brown sugar glazed carrots. I steamed baby carrots separately, then just started with step 2. I added in a dash of salt since I didn't boil the carrots with the salt. I'd make this again.