Spicy Carrots and Squash

20 мин · Порций: 4

Based on a recipe from Connecticut Food Policy Council, via USDA MyPlate Kitchen

Что нужно

• 2 стак.carrots
• 1½ стак.squash
• 4.9 млvinegar
• 0.1 стак.low-sodium vegetable or chicken broth
• 4.9 млbrown sugar
• 7.4 млDijon or spicy mustard

Как готовить

1. Peel and slice the carrots into 2-inch batons, then cut the squash into matching pieces.
2. Place the carrots and broth into a saucepan, cover with a lid, and cook over medium heat for about 5 minutes.
3. Toss in the squash and cook covered for another 5 minutes until tender-crisp, adding a splash more broth if needed to prevent scorching.
4. Stir the vinegar, brown sugar, and mustard into the pan.
5. Simmer uncovered over medium heat for 2 to 3 minutes until the liquid has mostly evaporated.

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