Glazed Carrots & Onions with Mint
By Stacey Amagrande
2 Bunches of carrots - tops and tails removed
½ Small red onion sliced thin
2 tbsp Cooking oil
2 tbsp Honey mustard
2 tbsp Balsamic vinegar
Zest of 1/2 an orange
Salt & Pepper to taste
1
Wash and cut carrots into 2 inch sticks
2
Heat oil in a pan over medium-high heat add the onions and sauté until translucent and very tender but not browned.
3
Add the carrots into the pan and season with salt and pepper.
4
Pop the lid on so the carrots can steam and cook over medium until carrots are tender - about 5 to 6 minutes
5
While the veggies cook whisk together the honey mustard, balsamic vinegar, zest, orange juice and salt and pepper in a small bowl
6
Stir in the sauce and coat veggies. Cook another 2 min to adhere the sauce to the veggies
7
Stir in the mint, remove from heat and enjoy!
Ingredients
2 Bunches of carrots - tops and tails removed
½ Small red onion sliced thin
2 tbsp Cooking oil
2 tbsp Honey mustard
2 tbsp Balsamic vinegar
Zest of 1/2 an orange
Salt & Pepper to taste