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