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
<nancee@neo.lrun.com> on Dec 17, 1997
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