Ingredients
- Servings: 6
- 1 lb baby carrots
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons light brown sugar
- 1 tablespoon stone ground dijon mustard
Recipe
- 1 blanch, steam, or microwave carrots until tender-crisp. drain well.
- 2 melt butter in medium skillet over medium heat. stir in brown sugar and mustard to make a smooth sauce.
- 3 add carrots and toss to coat. cook 1 minute longer.
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