3 pounds carrots, peeled
2 tablespoons butter
2 tablespoons honey or light brown sugar
1 tablespoon plus 1 teaspoon Dijon mustard
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Salt and freshly ground pepper
Chopped flat-leaf parsley, optional
Makes 8 to 12 servings.
Cut the carrots into 3-inch lengths: halve or quarter the thicker ones so they'll cook evenly. Steam or boil the carrots until they just yield to the tip of a knife, 5 to 12 minutes, depending on their size. Drain in a colander.
In a medium skillet, melt the butter with the honey or brown sugar, then stir in the mustard and carrots and season with salt and plenty of pepper. Cook over medium heat several minutes until well coated and bubbling. Toss with chopped parsley, if desired, and serve.
Nutrition per serving, based on 8: 109 calories (25 percent from fat), 3 grams total fat (2 grams saturated), 8 milligrams cholesterol, 20 grams carbohydrates, 2 grams protein, 114 milligrams cholesterol, 5 grams dietary fiber.