Tangy Carrots

The ingredients in this healthy side may cause momentary pause – carrots, lime and mustard? But trust me, this one is absolutely DELICIOUS. Adapted from a recipe in The New American Heart Association Cookbook.

Serves 6.

SODIUM CONTENT: 91 mg per serving


1 lb. peeled baby carrots
1 large shallot, very thinly sliced
1 T. unsalted butter
1 T. no-salt-added coarsely ground mustard
2 t. fresh lime juice
freshly ground black pepper, to taste
2 T. minced fresh parsley


Steam the carrots and shallot for 8 to 10 minutes, until tender. Set aside.

In a small saucepan, melt the butter over medium heat. Swirl to coat the bottom of the pan. Add the remaining ingredients EXCEPT parsley. Cook until heated through, stirring constantly.

Transfer the carrots and shallot to a mixing bowl. Add the sauce and parsley and toss well to coat. Serve immediately, or cover and refrigerate to serve chilled. Great either way!

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