With an irresistible brown sugar-mustard sauce, these simple simmered carrots bring bright flavor and color to the table. —Paula Zsiray, Logan, Utah
Sweet ‘n’ Tangy Carrots
Ingredients
- 2 pounds carrots, sliced
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 3 tablespoons butter
- 2 tablespoons Dijon mustard
- 1/4 teaspoon white pepper
- 2 tablespoons minced fresh parsley
Directions
- Place 1 in. water, carrots and salt in a large saucepan; bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain.
- Return carrots to pan; add the brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.
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