Maple Mustard Glazed Carrots

A delicate sweet and sour taste comes from the maple syrup emulsified with dijon mustard.  Delicious as a side to any meal!

 

2 Tbl Olive Oil
2 pounds of baby Carrots, stems on and trimmed
1/4 Cup of Maple Syrup
2 tsp Dijon Mustard
1 tsp of Parsley
Salt and Pepper to taste

Peel carrots, trimming greens but leaving about an inch of the stems in tact.  Wash thoroughly.

Heat oil in a large saucepan over medium-high heat.  Add carrots and saute for about 5-7 minutes until carrots begin to brown.  Turn frequently.

Mix maple syrup, mustard and 1 Cup of water seasoning with salt and pepper.  Add to carrots and simmer about 10 minutes, or until carrots are tender.

Uncover and increase the heat to medium-high, simmering about 5 minutes to reduce the liquid into a syrupy consistency.  Stir in parsley just before serving.

 

Spoon the remaining syrupy glaze over the carrots.