Prep: 5 min / Cook: 30 min.
Yield: 6-8 servings.
1/2 cup packed brown sugar
3 Tbs. butter
2 Tbs. Dijon mustard
2 Tbs. minced fresh parsley
1/4 tsp. salt
1/4 tsp. white pepper
Water
Place 1 inch of water, carrots, and salt in a large saucepan; bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Drain.
Return carrots to pan; add brown sugar, butter, mustard, and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.
Nutrition Facts:
1/2 cup = 143 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 257 mg sodium, 25 g carbohydrate, 3 g fiber, 1 g protein
Notes:
- You can use black pepper--I did.
- If you don't have fresh parsley, use a few teaspoons of dried parsley.
