Tasty Tuesday: Sweet ‘N Tangy Carrots


Mmmm! Just thinking about these makes my mouth water! I first made this recipe about 3 years ago, soon after we were married. Tired of the normal “boring” veggies, I decided to give this recipe a try and we loved it. It has become a frequent dish on our table. Well, at least when I am not in a hurry and take the time to peel and slice all those carrots!

Here is the recipe, slightly adapted from the original recipe found in a small family cookbook someone gave to me.

Sweet ‘N Tangy Carrots

2 lbs. carrots, peeled & sliced
1/4 tsp. salt
1/2 c. brown sugar
2 Tbsp. butter
2 Tbsp. prepared mustard
1/4 tsp. pepper
2 Tbsp. minced parsleyPlace carrots in a large saucepan; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, about 8 minutes. Drain well. Add brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley.

Yield: 6-8 servings

For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt my Tummy Tuesday, and All the Small Stuff’s Tuesday’s at the Table.

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  1. by Vickie's Michigan Garden (my backyard)

    On November 17, 2009 at 2:44 pm

    Lydia this recipe sounds delicious. I definetly would eat more carrots! I love your blog always need more ways to save money!vickie

  2. by SnoWhite

    On November 17, 2009 at 5:43 pm

    sounds wonderful!

  3. by Cole

    On November 17, 2009 at 8:37 pm

    I love carrots, and the recipe sounds delish!