Serves 4
37 cal · 25 min
Spicy Carrots and Squash
Recipe GLPR0f68e045ac416d
A vibrant, lightly glazed side dish featuring tender-crisp carrots and squash tossed with a tangy mustard sauce. The vegetables are steamed until just tender, then finished with a quick pan reduction of vinegar, brown sugar, and spicy mustard for a bright, complementary flavor.
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Ingredients
2 cups carrots, cut into 2-inch sticks
1 1/2 cups squash, cut into 2-inch sticks
1/8 cup low-sodium vegetable broth
1 teaspoon vinegar
1 teaspoon brown sugar
1 1/2 teaspoons spicy mustard or Dijon mustard
Directions
Wash your hands thoroughly with soap and clean water before beginning preparation.
Rinse the carrots under cool running water, peel with a vegetable peeler if desired, and cut into 2-inch sticks. Set aside.
Rinse the squash under cool running water and cut into 2-inch sticks of similar size to the carrots.
Place the carrots and vegetable broth in a large saucepan over medium heat.
Cover the saucepan and cook for 5 minutes until the carrots begin to soften slightly.
Add the squash sticks to the saucepan, cover, and continue cooking for approximately 5 more minutes, or until both vegetables are just tender-crisp. Add more broth if needed to prevent sticking or burning.
Remove from heat and stir in the vinegar, brown sugar, and mustard until well combined.
Return the saucepan to medium heat and cook uncovered for 2-3 minutes, stirring occasionally, until most of the liquid has reduced and evaporated, creating a light glaze on the vegetables.
Transfer to a serving dish and serve warm.
