Spring’s baby carrots come in reds, whites, purples and traditional orange. They’re the perfect size, supersweet and impossible to pass by. These are not the machine-cut and prepackaged ones! If baby carrots aren’t available, use regular carrots cut into sticks or rounds.
Glazed Baby Carrots Recipe With Maple Mustard and Tahini Glazed Carrots
1 pound baby carrots
Sea salt
2 tablespoons maple syrup
1 tablespoon whole-grain mustard
1 teaspoon tahini
1 teaspoon lemon juice
1. Wash carrots and trim greens, leaving about 1/2 inch of stems. Fill skillet with 1 inch of water and bring to a boil. Stir in generous pinch of salt and place carrots in water. Cook until just soft (about 6 minutes, depending on size of carrots). Remove from heat, drain remaining water and set aside.
2. In a pan over medium heat, whisk together syrup, mustard, tahini and lemon juice. Season with salt and remove from heat. Return carrots in skillet to medium heat and add dressing. Sauté 1 to 2 minutes to coat carrots. Dressing will thicken. Remove from heat and serve. Serves 4.
Variation: Slice carrots into rings and mix with sliced parsnip. For a bigger change, substitute grated fresh horseradish root for the tahini.
Excerpted from Clean Startby Terry Walters. Clean Start is about enjoying healthy, delicious food every day, maximizing nutrition and taste, and minimizing waste and imbalance.
For more fresh spring recipes, read the original article, “A Taste of Spring: Recipes for 3 Seasonal Dishes.”
