- 2 lbs carrots, cut into 1/4 inch slanting slices
- 1⁄2 cup water
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- parsley, chopped
- Combine carrots and water in a 3 quart pan.
- Bring to a boil over high heat.
- Cover, reduce heat to medium, and cook until crisp-tender.(about 10 minutes).
- Drain well.
- Stir in butter, mustard, and sugar.
- Cook, stirring, until carrots are glazed(1 to 2 minutes).
- Sprinkle with parsley.