| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Side dishes, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Baby carrots |
| 3 | tb | Unsalted butter |
| 2 1/2 | tb | Light brown sugar |
| 1 | tb | Grainy Dijon mustard |
INSTRUCTIONS
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 <[email protected]> on Dec 17, 1997
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