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These honey mustard glazed carrots go great with this peach pork loin but would also go great as a side to almost any protein. It’s always nice to have a long list of easy side dishes available for any weekday dinner. Honey mustard is also just a super easy way to add a lot of flavor during the potentially boring first phase of an elimination diet. Even better that this recipe comes together easily with ingredients that most home cooks will already have available.

I always loved brown sugar glazed carrots when I was a kid. I’ll still make them sometimes as an adult but there’s a mental block about adding a quarter cup of pure sugar to my vegetables that makes it seem just a bit too unhealthy. They also typically have a good amount of butter as well. These honey mustard glazed carrots switch the butter out for the vegan friendly coconut oil and add some mustard to add flavor without adding many calories. The honey still gives it that sticky sweetness but it just feels better than pure brown sugar.

I know that honey isn’t typically considered vegan so that does make it difficult for those purists. However, I will stand by the assertion that buying honey HELPS bees and keeps bee communities running and full of healthy bees so I will continue to encourage all people of all dietary persuasions to use lots of honey. We need the bees, bees are our friends.

Are Baby Carrots Healthy?

Yes! There are some misconceptions out there about baby carrots but I can assure you they are a healthy addition to your elimination diet.

Baby carrots come in two forms. Baby cut carrots are immature carrots harvested while they’re still baby carrots. But sometimes they are actually just full grown carrots whittled down into baby carrot shape. Both are perfectly healthy and safe to eat.

Baby carrots were an ingenious response to the problem of people not wanting to buy “ugly” produce. Farmers are able to take the oddly shapen carrots and turn them into baby carrots to reduce waste. You get just about the same nutrition profile as regular carrots without having to do any of the peeling or washing!

Ingredients

12 oz baby carrots
2 tbsp honey
2 tbsp spicy mustard
2 tbsp coconut oil
1 tsp salt
¼ tsp black pepper

Instructions

Place all ingredients into a small saucepan over medium low heat, reduce if it starts to boil too hard
cover and cook for about 20 minutes, stirring occasionally, until carrots are tender
serve warm