Glazed carrots & Onions w/Mint by Stacey Amagrande
Two bunches carrots Tops and Tails removed washed well no need to peel. Cut into 2 inch sticks
Half of a small red onion sliced thin
A handful of fresh mint leaves equivalent to about a quarter cup
2 tablespoons cooking oil
2 tablespoons honey mustard
2 tablespoons balsamic vinegar
Zest and juice of half an orange
Salt and pepper to taste
Heat oil in a pan over medium-high heat add the onions and saute until translucent and very tender but not browned then add the carrots, seasoned with salt and pepper. Pop the lid on so the carrots can steam and cook over medium until carrots are tender about 5 to 6 minutes.
While the veggies cook whisk together the honey mustard, balsamic vinegar, zest, orange juice and salt and pepper in a small bowl.Stir in the made sauce and coat veggies. Cook another 2 min to adhere the sauce to the veg then stir in the mint. Remove from heat and enjoy!