Baby carrots with brown sugar and mustard

Yield: 6 Servings

Measure Ingredient
1 pounds Baby carrots
3 tablespoons Unsalted butter
2½ tablespoon Light brown sugar
1 tablespoon Grainy Dijon mustard

Blanch, steam, or microwave carrots until tender-crisp. Drain well. Melt butter in medium skillet over medium heat. Stir in brown sugar and mustard to make a smooth sauce. Add carrots and toss to coat. Cook 1 minute longer.

Recipe by: Akron Beacon Journal December 17, 1997 Posted to recipelu-digest Volume 01 Number 377 by Nancy Pallotta <nancee@...> on Dec 17, 1997

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