3 cups sliced carrots
6 tablespoons honey
2 tablespoons butter or margarine
2 tablespoons chopped fresh parsley
1 1/2 teaspoons Dijon mustard (optional)
Servings: 6
Bring 2 inches of salted water to a boil in medium saucepan over high heat. Add carrots and return to a boil. Reduce heat to medium. Cover and cook 8 to 12 minutes or until carrots are crisp-tender. Drain carrots; return to saucepan. Stir in honey, butter, parsley and mustard, if desired. Cook and stir over low heat until carrots are glazed.
6 tablespoons honey
2 tablespoons butter or margarine
2 tablespoons chopped fresh parsley
1 1/2 teaspoons Dijon mustard (optional)
Servings: 6
Bring 2 inches of salted water to a boil in medium saucepan over high heat. Add carrots and return to a boil. Reduce heat to medium. Cover and cook 8 to 12 minutes or until carrots are crisp-tender. Drain carrots; return to saucepan. Stir in honey, butter, parsley and mustard, if desired. Cook and stir over low heat until carrots are glazed.