Glazed Dijon Carrots

Glazed Dijon Carrots

Lesley Carol 3

"Year-round family classic. Use thin carrots cut to size. Serve as a dish at omnivore's meal or one of many veggie dishes on the hot table of dishes."


25 m servings 153 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and transfer carrots to a serving dish.
  2. Heat butter in the same saucepan over medium heat; add brown sugar, mustard, ginger, and salt. Cook and stir until sugar is dissolved, 2 to 3 minutes. Pour sauce over carrots; toss to coat.
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  1. 15 Ratings


I made this for Easter dinner this year and it was yummie. I used regular carrots and just cut them to about the size of mini carrots. They worked just as well. Great new way to prepair carrots....

Now my favorite carrot recipe.

This was pretty good - I think there was a little too much butter tho.

I made these to go with my dad's birthday dinner. Everyone liked them. I used whole grain Dijon mustard. This gave a little more texture to the carrots.

Jack, Jen, and I had this and really liked it. The first time, I used regular carrots and sliced into coins. The second time, I used baby carrots and sliced them in half. Also on the second prep...

Family was not too thrilled with this recipe...

Well, I'm never fixing plain carrots again, I'll tell you that much. Just finished dinner and paired these with Tangy Grilled Pork Tenderloin from this site, and oh my goodness, what a meal. Ser...

I'm a fan of mustard, but I found the mustard/carrot combo odd.

This was awesome! I used regular carrots and added broccoli and steamed instead of boiled. I only had honey dijon mustard so I cut the brown sugar in half. I doubled the glaze because I thou...