Mustard Carrots

1. 1

   In a cup or bowl, stir together the vinegar, brown sugar, mustard, salt and dill.

2. 2

   Set aside.

3. 3

   In a saucepan, dry-roast the mustard seeds for about 30 seconds, until they are browned and popping.

4. 4

   Add the vinegar mixture and bring to a boil.

5. 5

   Stir in the carrot sticks, cover, lower the heat, and cook until tender, about 15 to 20 minutes.

6. 6

   Stir frequently during the last few minutes of cooking.

7. 7

   The finished carrots will be slightly caramelized.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.