Here is the recipe:
Carrots with Shallots by MarthaStewart.com
2 pounds carrots, peeled and chopped
4 tablespoons unsalted butter
4 large shallots sliced in rings
¼ cup honey
2 tablespoons Dijon mustard
1 teaspoon coarse salt
Steam the carrots for 10 – 15 minutes until tender. Drain carrots and put aside.
In another skillet melt butter, and add shallots, cooking until lightly browned about 2 – 3 minutes. Add honey, mustard and salt stirring until combined. Add carrots and cook until warm throughout.
In my version I steamed the carrots, however, the original recipe calls for boiling the carrots in salted water so you could give that a try as well. This year instead of regular Dijon mustard we used Jack Daniels Dijon and it was extra, extra yummy!
The kick from the Dijon along with the sweetness of the honey, and the browned butter with shallots is a delicious combination!
Have a fantastic last day of November J