Carrots with Mustard

Name: Carrots with Mustard
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Carrots 4.7 cups; White wine vinegar 0.6 cup; White wine ¾ cup; Water 3 cups; Garlic 2 cloves; Extra virgin olive oil 2 spoonfuls; Parsley 3 tufts; Bay leaves 4 leaves; Mustard 4 tsp; Fine salt to taste; Sugar 1 tsp; Black pepper to taste

it de es br fr

159

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 159
Carbohydrates g 13.1
of which sugars g 11.7
Protein g 3.1
Fats g 6.5
of which saturated fat g 0.82
Fiber g 5.1
Sodium mg 425

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Loredana Cavotta

Glazed carrots with mustard, or le carote alla senape as they call them in Italy, are a mix of sweet and tangy flavors that really stand out on the table. Really, they do. What sets these mustard glazed carrots apart is how the sharp, almost pungent kick of mustard blends with the natural sweetness of the carrots after they’re pan-cooked. And look, when you add a splash of wine and vinegar, it gives these glazed carrots a burst of freshness that you just don’t find in many other easy carrot recipes. Folks in different Italian regions might use their favorite local herbs—think thyme, rosemary, or even a bit of parsley—which add more layers of flavor. And here's the thing: this dish isn’t just for fancy dinners; it works as a casual, healthy side for pretty much anything, whether you’ve got some pan-seared chicken or a nice baked fish filet. It’s the kind of food that fits right in at a family meal or a laid-back hangout with friends.

In Italy, you’ll often see honey mustard carrots paired with simple salads or even tucked inside a savory pie for a twist. The moist texture of these mustard glazed carrots means every bite is packed with flavor and that tender bite you really want in quick veggie sides. You know, some people swap Dijon for classic yellow mustard, turning them into Dijon mustard carrots for an extra punch. For sure. Maple syrup sometimes replaces honey, giving you maple glazed carrots that are a bit more earthy and golden. That balance of crispy edges from the pan and the soft inside keeps things interesting, and it makes these carrots a favorite among healthy sides. People in Italy really, really like how this dish can brighten up leftovers or make a simple lunch feel special. Whether you serve them warm or let them cool off and toss them into a salad, these carrots always bring something extra to the meal. Seriously, it’s hard to beat that mix of sweet, tangy, and herby in one dish.

How to prepare Carrots with Mustard

To prepare the carrots with mustard, first wash the carrots well. Then trim them 1 and peel them 2. Using a serrated blade, cut the carrots into slices, making a diagonal cut 3.

Continue this way until you've finished all the carrots 4. In a large pan, pour in the water, add the white wine vinegar 5, and the white wine 6

the oil 7, a pinch of salt 8, and a teaspoon of sugar 9.

Add the 2 garlic cloves 10, the bay leaves, and 2 sprigs of parsley 11. Bring to a boil, then add the carrots 12 and let them cook over medium heat for about 15-20 minutes. They should be soft but firm.

At this point, use a sieve to drain the carrots 13 and transfer them to a bowl 14. Let the cooking liquid reduce for another 10 minutes over high heat, then filter it 15,

to remove the garlic and herbs 16. Let it cool, then add the mustard 17 and mix to combine the ingredients 18.

Transfer the carrots to a serving dish, trying not to overlap them. Dress with the mustard sauce 19 and add chopped parsley on top 20. The carrots are ready to serve 21!