Carrots with Honey Mustard Glaze

Lustre Craft Cookware
Cook Time 20 minutes
Course Side Dish


  • 2 Quart Saucepan


  • 1 tbsp. Olive Oil
  • 1 tsp Black Mustard Seeds
  • 1 Leek sliced in half lengthwise, and cut into slices
  • 1.25 lbs. peeled Carrots cut into 2" pieces, or peeled small carrots, rinsed
  • 2 tsps Dijon Mustard
  • 2 tsps Mild Honey
  • 2 tsps White Miso
  • 1 tbsp. Tamari or other soy sauce
  • 1/4 tsp Black Pepper freshly ground
  • 2 tbsp. Fresh Chives Chopped


  • Heat the 2 Quart Saucepan over medium heat and add the olive oil. Add the mustard seeds and cook for about 30 seconds or until they began to sizzle and pop.
  • Add the leeks and cook for another 5-6 minutes, until leeks begin to soften and are slightly translucent. Add the carrots.
  • Cover and cook over medium heat for about 5 minutes until steam just begins to escape from under the lid.
  • Spin the lid to engage the Vapor Seal, then immediately reduce the heat to low. Cook for 6-8 minutes.
  • Mix the mustard, honey, miso, soy sauce and black pepper together in a small bowl. Toss the mustard sauce with the cooked carrots and garnish with the chives.


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2 Quart Saucepan
Keyword carrot, dijon mustard, honey, Miso, soy sauce, tamari