Sweet 'n Tangy Carrots

From Healthy Cooking Holiday Recipes 2010, page 6.

Prep: 5 min / Cook: 30 min.

Yield: 6-8 servings.

2 lbs carrots, sliced
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.