Glazed Carrots & Onions with Mint
By Stacey Amagrande
Wash and cut carrots into 2 inch sticks
Heat oil in a pan over medium-high heat add the onions and sauté until translucent and very tender but not browned.
Add the carrots into the pan and season 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 sauce and coat veggies. Cook another 2 min to adhere the sauce to the veggies
Stir in the mint, remove from heat and enjoy!
Ingredients
Directions
Wash and cut carrots into 2 inch sticks
Heat oil in a pan over medium-high heat add the onions and sauté until translucent and very tender but not browned.
Add the carrots into the pan and season 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 sauce and coat veggies. Cook another 2 min to adhere the sauce to the veggies
Stir in the mint, remove from heat and enjoy!