- 3 pounds baby carrots
- boiling water
- 1/4 cup butter
- 1/2 cup light brown sugar, firmly packed
- 1/4 cup hearty mustard, such as a German mustard
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
Wash carrots; if any are especially large cut them in half lengthwise. Place in saucepan. Add boiling water to cover (or use a steamer) and simmer 20-30 minutes until carrots are tender, but not mushy. Drain. In small saucepan, combine butter, sugar and mustard. Cook, stirring, until butter melts and sugar dissolves. Continue to cook three minutes. Pour mixture over drained carrots in their pan, tossing to combine. Heat several minutes, add chopped herbs, mix and transfer to a serving dish.
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