Spicy Carrots and Squash
Makes:
4 servings
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
- 1/8 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
Directions
- Wash hands with soap and water.
- Wash, peel, and cut carrots. Wash and cut up squash.
- Combine carrots and broth in a large saucepan. Cover and cook over medium heat about 5 minutes.
- Add squash and cook 5 more minutes or until vegetables are just tender. Add more broth, if necessary, to keep from burning.
- Stir vinegar, brown sugar, and mustard into vegetables.
- Cook for a few minutes over medium heat until most of the liquid cooks off.
Notes
Connecticut Food Policy Council
