Spicy Carrots and Squash
Recipe Image
Makes:
4
servings
Total Cost:
$$$$
This side dish is an excellent way to get your orange vegetables. Vinegar, brown sugar, and spicy mustard combine to give this dish a sweet and tangy taste.
Ingredients
- 2 cups carrots, cut into 2 inch sticks
- 1 1/2 cups squash, cut into 2 inch sticks
- 1 teaspoon vinegar
- 1/8 cup vegetable or chicken broth, low-sodium
- 1 teaspoon brown sugar
- 1 1/2 teaspoons Dijon or spicy mustard
Directions
1. Wash, peel and cut carrots. Wash and cut up squash.
2. Combine carrots and broth in saucepan. Cover and cook over medium heat about 5 minutes.
3. Add squash and cook 5 more minutes or until vegetables are just tender. Add more broth, if necessary, to keep from burning.
4. Stir vinegar, brown sugar and mustard into vegetables.
5. Cook for a few minutes over medium heat until most of the liquid cooks off.
Notes
Try this recipe without brown sugar.
Learn more about:
- Carrots
- Summer Squash
Connecticut Food Policy Council.
