Spicy Carrots & Squash

Simmer carrot and squash sticks in broth, then glaze with vinegar, brown sugar, and mustard.

Prep time: 15 minutes

Cook time: 20 minutes

Serving size: 4 servings

Ingredients

• 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

Instructions

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.

Adapted from: MyPlate