Skip to main content

Carrots Glazed with Mustard and Brown Sugar

By williamssonoma · From Open Recipes · 7 ingredients
Jump to recipe ↓

Why it works: Sugar and chive work together. They rank in the top 19% of all ingredient pairs, and 467 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Sugar + chivetop 19% of all pairs
    Aroma overlapmoderate
    Mentioned together467 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Carrot + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Mustard + chivetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together587 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Mustard + peppertop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together15,427 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Carrot + chivetop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together419 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the chive

How well each one fits the dish's main ingredients (carrot, butter, mustard, sugar, pepper):

  1. Capsicumbetter flavor fit
  2. Potatobetter flavor fit
  3. Cabbagebetter flavor fit
  4. Chivethe original

Fit is the average pairing score against carrot, butter, mustard, sugar, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).