1 kg carrots, peeled & sliced 2 lb
250 ml water 1 cup
30 ml butter 2 tbsp
30 ml brown sugar, firmly packed 2 tbsp
15 ml zesty honey mustard 1 tbsp
5 ml fresh parsley, chopped 1 tsp
Cook carrots until tender crisp. Drain. Add butter, brown sugar and honey mustard. Place in serving bowl and sprinkle with parsley.
Serves: 6