Glazed Carrots with Dried Plums
Try these mustard and honey-glazed carrots with dried plums as a side dish with roast chicken, or with pan-fried pork chops.
1 pound (6 medium) carrots, peeled and cut into 2-inch pieces or baby carrots
1/2 cup orange juice
1 tablespoon honey
2 teaspoons prepared yellow mustard
1/8 teaspoon pepper
1 cup (about 6 ounces) pitted dried plums, halved
1 tablespoon butter
Salt, to taste
2 tablespoons chopped parsley, optional
In large skillet, cover carrots with water. Bring to a boil; reduce heat to medium. Cook about 10 minutes or until crisp-tender; drain and return to skillet. Meanwhile, in small bowl, whisk together orange juice, honey, mustard and pepper; set aside. Add dried plums, butter and orange juice mixture to carrots. Cover and cook over low heat 5 to 10 minutes or until sauce thickens slightly and is reduced by half, stirring occasionally. Season to taste with salt. Garnish with parsley, if desired.
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