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6 cups sliced carrot rounds (about 2 lbs)
3 tablespoons margarine
1/2 cup brown sugar
3 tablespoons Dijon mustard
1/4 teaspoon salt
Place carrots and salt in a 2 quart saucepan and cover them with cold water. Bring to a boil, reduce heat, cover and simmer until just tender, about 10-12 minutes.
Drain well and return carrots to the pan. Add margarine, sugar and mustard and cook, stir gently over low heat until carrots are coated with sauce. Taste and adjust flavorings as needed.
3 tablespoons margarine
1/2 cup brown sugar
3 tablespoons Dijon mustard
1/4 teaspoon salt
Place carrots and salt in a 2 quart saucepan and cover them with cold water. Bring to a boil, reduce heat, cover and simmer until just tender, about 10-12 minutes.
Drain well and return carrots to the pan. Add margarine, sugar and mustard and cook, stir gently over low heat until carrots are coated with sauce. Taste and adjust flavorings as needed.
