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Baby Carrots with Brown Sugar and Mustard

Source of Recipe

From "Cold-Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"I love the plump shape of baby carrots and think that they taste like winter paradise when glazed with this buttery, brown mustard sauce."

List of Ingredients

â—¦ 1 pound baby carrots, trimmed and peeled
â—¦ 3 tablespoons unsalted butter
â—¦ 2 ½ tablespoons light brown sugar
â—¦ 1 tablespoon grainy Dijon mustard


Recipe

Blanch, steam, or microwave the carrots until crisp-tender, 6 to 8 minutes.

Melt the butter in a medium-size skillet over medium heat. Stir in the brown sugar and mustard to make a smooth sauce. Add the cooked carrots to the skillet and toss to coat with the sauce. Cook 1 minute more, then serve at once.

Makes 6 servings