Serves 4 – 6
- 1 lb carrots, peeled and cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 1 tablespoons sugar
- 1 tablespoon country-style Dijon mustard (or 1/2 tablespoon each dijon and whole grain mustard)
- salt and pepper to taste
- Cook carrots in a pot of boiling salted water until just tender, about 8 minutes. Drain.
- In saucepan, melt butter over medium heat and stir in sugar.
- Add mustard and carrots and stir to coat. Season with salt and pepper, toss and serve.