CONNECT WITH US

+

Honey Carrots with Crunchy Honey Mustard Topping

April 20, 2015


Anyone else suffer from crippling laziness? We went away for a handful of days at the beginning of the month and used that as an excuse to not go to the grocery store beforehand — it’ll all just go bad, right? And then the excuses started afterward. We really couldn’t go the next day because after work we had cuddles to catch up on with the kitties. Then there were work happy hours, friend’s birthdays, and more time with the kitties on the couch. See? Crippling laziness. It’s not me, it’s the world forcing me to be lazy.

Honey Carrots with Crunchy Honey Mustard Topping @hiddenfruitnveg

I finally went to the store last week, but not before my fridge was pretty empty. Luckily, honey keeps for literally forever and carrots can survive a long time in the fridge. All I needed was the friendly package from Blue Diamond sitting on my doorstep and this side was born.

Honey Carrots with Crunchy Honey Mustard Topping @hiddenfruitnveg

Now that I think about it, I never ever make side dishes anymore. I just try to make my mains with veggies and protein and call it a meal. So I’d say I’m on my way to laziness recovery. I made this AND tofu AND mac n cheese — that’s basically a four course meal. We can pretend the mac n cheese wasn’t from a box, right?

Honey Carrots with Crunchy Honey Mustard Topping @hiddenfruitnveg

Honey Carrots with Crunchy Honey Mustard Topping
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 3 servings
 

Ingredients
  • 3 – 4 large carrots (I used rainbow carrots)
  • 2 tbsp honey (I used raw, local honey but any is fine)
  • 3 pinches of dried ginger, optional
  • Salt and pepper, optional
  • 2 tbsp Honey Mustard Almonds, finely chopped or pulsed in a food processor

Instructions
  1. Peel the carrots and chop into coins.
  2. Line a pan with water and add the carrots, honey, ginger, salt, and pepper. Bring to a boil. The honey will melt into the water, so stir occasionally until evenly distributed.
  3. Reduce heat and cook to your desired texture, for me it was about 10 minutes.
  4. Serve topped with chopped almonds.

Notes
Feel free to experiment with other flavors of almonds — I bet the smokehouse almonds would also be very tasty!

Nutrition Information
Serving size: ⅓ recipe Calories: 105 Fat: 2 Carbohydrates: 22 Fiber: 3 Protein: 2

This post is sponsored by Blue Diamond Almonds. I was sent free product for the purposes of review for one of their Tastemakers projects. All opinions are, as always, my own.

Tagged with:

2 Comments
    marcie Apr 21, 2015

    I love carrots, and those honey dijon almonds sound delicious! I’ve never seen those before and really need to try them. What a great topping!

    Reply
    Hannah @ CleanEatingVeggieGirl Apr 20, 2015

    Oooo, another super clever way to use these almonds! Yum!! Now I know what I need to make with my leftovers… honestly I’m surprised I even have any left at this point 😉

    Reply

Leave a Comment

Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let us have a personal and meaningful conversation instead.

Rate this recipe: