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Carrots with Mustard and Ginger

Treat veggies with class! A warm ginger and mustard sauce brings out the best in carrots.

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  • prep time 15 min
  • total time
  • ingredients 6
  • servings 6
 

Ingredients

1
lb. baby carrots
3
tablespoons butter
1
tablespoon sugar
1
tablespoon Dijon mustard
1
teaspoon grated gingerroot
1/4
teaspoon salt

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LOCATION

Steps

  • 1 In medium saucepan, bring 1 cup water to a boil over high heat. Add carrots; return to a boil. Reduce heat to medium; cover and cook 8 to 10 minutes or until tender.
  • 2 Meanwhile, melt butter in small skillet over medium heat. Stir in sugar, mustard, ginger and salt. Cook about 1 minute to blend flavors.
  • 3 Drain carrots; return to saucepan. Pour mustard mixture over carrots; toss to coat. Cook an additional 1 to 2 minutes or until thoroughly heated, stirring occasionally.
  • 1 In medium saucepan, bring 1 cup water to a boil over high heat. Add carrots; return to a boil. Reduce heat to medium; cover and cook 8 to 10 minutes or until tender.
  • 2 Meanwhile, melt butter in small skillet over medium heat. Stir in sugar, mustard, ginger and salt. Cook about 1 minute to blend flavors.
  • 3 Drain carrots; return to saucepan. Pour mustard mixture over carrots; toss to coat. Cook an additional 1 to 2 minutes or until thoroughly heated, stirring occasionally.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
100
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
4g,
4%
),
Cholesterol
15mg
15%;
Sodium
240mg
240%;
Total Carbohydrate
10g
10%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
430%;
Vitamin C
8%;
Calcium
2%;
Iron
2%;
Exchanges:
1/2 Fruit; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.