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Honey and Mustard Glazed Carrots

This recipe comes from The Epicurean Table which is run by Patricia Conant Webb.

Now living in Spain, Patricia describes her love of good food and cooking as follows:

"My culinary style is influenced by my travelling lifestyle and epicurious approach to foods of my host countries when I lived or travelled to them. I lean most heavily toward the Mediterranean cuisine, Belgian and in general European ways with food.

My deep appreciation for Near and Middle Eastern foods stems from having spent much time and research in such countries.

Over 30 years ago, and unbeknownst to me at the time, I began my quest to quench my epicurious palate. Curious about flavours, food, possibilities and influenced by my travels, I Iistened to my palate, experimented, and created my recipes. Out of a collection of barely legible notes developed a database which has grown into a book. This web site was created to share with whomever passes by, samplings of those recipes created at the Villa".

Patricia has kindly given permission for some of her recipes to be reproduced on Hub-UK but if you want to see more as well as read some of her informative articles you will need to have a look at the web site <click here>

These carrots are especially delicious as a winter side dish. The marriage of mustard, orange juice and a tease of honey harmonize with the natural sweetness of carrots. The slightly nutty flavour of the toasted sesame seeds complete the harmony and offer texture.


2 med. carrots (+ - 150 g.)
125 ml. orange juice
2 t. Dijon mustard
2 t. honey
1/2 t. butter
1 t. balsamic vinegar
1 t. chopped parsley
salt and white pepper

toasted sesame seeds

  • Scrape the carrots, cut in half lengthways then each half again lengthways. Cut into matchstick sizes.
  • Stir together the orange juice, mustard, honey with a pinch of salt and a sprinkle of white pepper.
  • Cook the carrots uncovered in the orange juice mixture for 10 - 12 minutes or until tender and the liquid has evaporated to a glaze.
  • Add the balsamic vinegar, the butter and the parsley. Toss gently and serve with a good sprinkle of sesame seeds.


I prefer the whole seed Dijon mustard, however the plain or 50 - 50 blend of whole and regular Dijon is also delicious. Though the sesame seeds are not crucial, they offer an interesting touch to this dish. You can sprinkle finely chopped and toasted walnut, almond or cashew.

To toast sesame seeds or chopped nuts:

Heat a non-stick pan and add a layer of sesame seeds. Shake the pan or stir until golden brown. Remove immediately to a small dish or saucer to prevent burning (which can happen very quickly).

Depending on the other dishes served, finely chopped cilantro can substitute for the parsley.

Serves 2

Patricia Conant Webb

<click here>

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.
The Epicurean Table © 1999-2002 Patricia Conant Webb