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
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.
Combine the oil, white wine vinegar, mustard and sugar. Season well and pour over the carrots. Scatter with parsley and serve.
You can make up the dressing the day before and just chill it until needed.