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.

Yield

4 servings

Serving size

1/2 cup

Rating

3.85 of 5 (26 ratings)

Food groups

• Vegetables: 1/2 cups

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

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.

Nutrition per serving

Notes

Try this recipe without brown sugar.

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Source

Recipe by: Connecticut Food Policy Council

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/spicy-carrots-and-squash. Federal works are public domain in the United States.