Spicy Carrots and Squash

Spicy Carrots and Squash
Source: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/spicy-carrots-and-squash


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


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


Try this recipe without brown sugar.

Learn more about:
– Carrots
– Summer Squash

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