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.

Makes

4 servings

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

Notes

Try this recipe without brown sugar. Learn more about: Carrots Summer Squash