Olive oil and Dijon-dressed carrots

(55 ratings)
Glazed carrots
Glazed carrots
  • Cooking time:

Bring out the natural sweetness of baby carrots with this gorgeous Dijon mustard dressing - it's simple but so effective


  • 800g (1lb 2oz) baby carrots, halved lengthways if large
  • 4tbsp olive oil
  • 1tbsp white wine vinegar
  • 1tbsp Dijon mustard
  • ½ tsp caster sugar
  • 1tbsp roughly chopped parsley

You can make up the dressing the day before and just chill it until needed.


  1. 1 .Drop the carrots into boiling salted water, bring back to the boil and simmer until just tender - about 5 to 10 mins. Drain and return to the pan.
  2. Combine the oil, white wine vinegar, mustard and sugar. Season well and pour over the carrots. Scatter with parsley and serve.

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