photo by Sarah Pezdek

A sweet and tangy sidedish

Ingredients (serves 8)

  • 2 pkg Baby Carrots with Tops (24-30 carrots)
  • 4 Tbs Wild Clover Honey (Catskill Provisions)
  • 4 Tbs Sweet Cream Butter
  • 2 Tbs Olive oil
  • 2 Tbs Beekman 1802 Farm Pantry Microbrew Mustard (or the honey mustard of your choice)

Additional Information

  • Prep Time: 5m
  • Cook Time: 20m
  • Total Time: 25m


  1. In medium sauce pot, bring salted water to a boil
  2. Fill large mixing bowl with equal parts water and ice
  3. Blanch carrots – cook carrots in boiling water until bright orange and mostly cooked (carrots should have a slight snap to them)
  4. Remove carrots from pot and place in water/ice bath to stop cooking
  5. Once carrots are cool, gently pan them dry
  6. Place large sauté pan over high heat
  7. Add oil and butter to pan to melt
  8. Sauté just to get lightly brown, remove from pan
  9. Add honey and Microbrew Mustard to butter in pan, mix to blend
  10. Gently toss or drizzle over carrots


Recipe by Chef Adam Foti of Pomme de Terre

by Josh and Brent

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