Image via Wikipedia

Carrots are one of the most commonly used of all vegetables and yet, as is the case with most things in life, they can become rather boring, even banal at times. Thus preparing them in different ways and combinations; such as this honey mustard carrots recipe, will add variety and a new lease of life to this nutritious vegetable. On top of this you can also select from an incredible range of different color carrots.

Ingredients

• 4 Carrots
• 1 Onion
• 2 Tablespoons of Pine Nuts
• 1½ Tablespoons of Dijon Mustard
• 1 Tablespoon of Honey
• 1 Tablespoon of Olive Oil

Method

1. Peel carrots and then cut them into batons. If you are using baby carrots then cut them into quarters lengthwise
2. Peel onion and then chop it into medium fine pieces
3. Heat olive oil in a medium saucepan
4. Once the olive oil is up to temperature add the carrots and the onions, cover and cook until soft (approx. 10 minutes). Remember to stir occasionally.
5. Once carrots and onions are ready add the pine nuts. Continue cooking until the pine nuts are lightly browned (approx. 2 minutes).
6. Now gently stir in the honey and the mustard. Allow mixture to come up to temperature and then reduce the heat to a low simmer, cover until ready to serve. Don’t forget to give an occasional stir.

Tip: If carrots and honey mustard sauce start becoming overly thick add a splash of olive oil and a LITTLE water to thin. Remember to keep covered as this will reduce the speed at which the honey mustard sauce reduces.

Serving

Honey mustard carrots are best served hot in accompaniment with practically any main course but especially with lamb and vegetables like potatoes, corn (on the cob), broccoli cauliflower, snow peas and butter beans. They also team up wonderfully with chili and lamb nachos.

Something else to bear in mind is that you can use the various differently colored carrot cultivars to great visual effect thereby adding a level of wonder to the presentation of practically any dish.