From the Pantry Butler kitchen

Spicy Carrots and Squash

4 servings

Spicy Carrots and Squash

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. USDA MyPlate Kitchen — Connecticut Food Policy Council (public domain), via myplate.food

Ingredients

  • 2 cups carrots, cut into 2-inch sticks
  • 1 1/2 cups squash, cut into 2-inch sticks
  • 1/8 cup low-sodium vegetable broth — or low-sodium chicken broth
  • 1 teaspoon vinegar
  • 1 teaspoon brown sugar
  • 1 1/2 teaspoons Dijon or spicy mustard

Method

  1. Wash hands with soap and water.
  2. Wash, peel, and cut carrots.
  3. Wash and cut up squash.
  4. Combine carrots and broth in a large saucepan.
  5. Cover and cook over medium heat about 5 minutes.
  6. Add squash and cook 5 more minutes or until vegetables are just tender.
  7. Add more broth, if necessary, to keep from burning.
  8. Stir vinegar, brown sugar, and mustard into vegetables.
  9. Cook for a few minutes over medium heat until most of the liquid cooks off.

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