Ingredients
2 pounds carrots, sliced1/4 teaspoon salt1/2 cup packed brown sugar3 tablespoons butter2 tablespoons Dijon mustard1/4 teaspoon white pepper2 tablespoons minced fresh parsley
Preparation
Place 1 in. of water, carrots and salt in a large saucepan; bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain.
Return carrots to pan; add the brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.
