Ingredients:
- 2 lbs. carrots, peeled (6-7 C cut carrots)
- 3 Tbls. dijon mustard
- 3 Tbls. butter
- 2 Tbls. brown sugar
- chopped parsley
Directions:
Cut carrots diagonally into 1/4 inch slices. Boil in water, covered, 5 – 10 minutes, until tender-crisp. Drain well. Stir in mustard, butter, and brown sugar, stirring over medium heat until carrots are glazed (1-2 minutes). Sprinkle with parsley and serve.
Comments:
From Tiffany Sellig. The MT Jaffes love these carrots!! Serve them with anything, but especially good with orange rice and pecan chicken.