Tested till perfect Maple Mustard Carrots
Maple Mustard Carrots
Photography by Matthew Kimura

Maple Mustard Carrots

Whether cooked or raw, carrots are delicious as a dish or just for munching. But in a nod to the coming spring, the addition of maple syrup makes a delicious dish. Carrots are a rich source of vitamin A, beta-carotene and vitamin C (plus a raw carrot provides about 2 g of fibre).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2008

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1-1/2 lb 1-1/2lbcarrotcarrots, peeled and sliced diagonally
  • 2 tbsp 2tbspmaple syrup
  • 1 tbsp 1tbspDijon mustard
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspbutter
  • 1 tbsp 1tbspchopped fresh thyme
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In large saucepan, bring 3/4 cup (175 mL) water, carrots, maple syrup, mustard, salt and pepper to boil; cover and cook over medium heat for 5 to 7 minutes or until almost tender.

Uncover and cook over high heat, stirring often, for 3 to 4 minutes or until tender and no liquid remains. Remove from heat; stir in butter and thyme.

Nutritional Information Per serving: about

cal 126 pro 1g total fat 6g sat. fat 4g
carb 18g fibre 4g chol 15mg sodium 311mg

% RDI:

calcium 5 iron 6 vit A 226 vit C 8
folate 8
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