Title: Baby Carrots with Brown Sugar and Mustard
Categories: Side dishes, Vegetables
Yield: 6 Servings

1 lb Baby carrots
3 tb Unsalted butter
2 1/2 tb Light brown sugar
1 tb 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
on Dec 17, 1997