Maple Mustard & Tahini Glazed Carrots

Just like sweet potatoes, the only way I had carrots growing up were the kind cooked with brown sugar. And I hated them. They were so sweet and mushy and didn’t really resemble (or taste like) a carrot anymore. I wanted my candy to be sweet, not my vegetables.

But when I saw this recipe in Terry Walter’s book Clean Start, I wanted to give these a shot. I had all the ingredients (all 5 of them), except for the carrots. I knew I had seen these pretty multi-colored carrots at the farmers market before – so I figured I’d be in luck pulling this off. But if you can’t find these beauties, regular carrots are fine. Just try to buy the kind that aren’t pre-cut into little nubs. Buy the ones with leaves, stalks, and all. This recipe is a great side or filling snack. My husband used the leftovers to make a carrot sandwich, which I thought was pretty cool.

{ Maple Mustard & Tahini Glazed Carrots }
from Terry Walter’s Clean Start

1 pound baby carrots
Sea salt
2 tablespoons maple syrup
1 tablespoon whole grain mustard
1 teaspoon tahini
1 teaspoon lemon juice (I used a little more than this)

Trim the leafy greens from the carrots, leaving 1/2-1 inch of the stems. Wash your carrots. Fill large pan with one inch of water and bring to a boil. Stir in generous pinch of sea salt and place carrots side by side in water. Cook until just soft and water is nearly evaporated (about 6 minutes). Remove from heat and drain. Set aside.

In a small pan over medium heat, whisk together maple syrup, mustard, tahini, and lemon juice. Season with salt to taste and remove from heat.

Return carrots to pan and add maple mustard dressing. Sauté 1-2 minutes to coat carrots. Remove from heat and serve!