When I need a good Thanksgiving side dish, I almost always go to roasted veggies. After all, they are delicious and a serious crowd-pleaser. (I mean, if you think you don’t like Brussels sprouts, roasting them will make you think again. And then develop an addiction to them. Ask me how I know.) But year after year of roasting veggies, I have to admit: I’m ready to spice things up a little this holiday.
And, yes, “spice” was a really bad food pun there. Because the recipe I’m wanting to make as a Thanksgiving side dish this year is all about that spice! Mustard, to be precise.
I’ve used mustard in a lot of cooking, but never dry mustard powder. And these sweet-yet-savory carrots from Colman’s are a great way to try it out. Plus, this veggie-rific Thanksgiving side dish cooks up in a flash — and it’s even gluten-free and vegetarian (swap out the butter for ghee, and it’s Paleo, too). Double the recipe to feed a crowd!
- 1 pound peeled carrots, sliced diagonally into ¼ inch thick slices
- 2 tablespoons pure maple syrup
- ¼ cup water
- 1 tablespoon Colman’s Mustard (made from dry powder)
- Pinch of salt
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh tarragon or parsley, optional
- In large saucepan, combine the water, carrots, maple syrup and salt. Cover and cook over high heat for 5 minutes.
- Uncover and cook over high heat, stirring often, for 3 minutes or until tender and only a small amount of liquid remains in the pan.
- Stir in the Colman’s Prepared Mustard and butter. Stir until well coated and carrots are tender. Garnish with herbs before serving.
What Thanksgiving side dish is on your table year after year? At my house, it’s just not Thanksgiving without mashed potatoes. —Jenn