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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I have never been one for heavy sauces, so when it comes to vegetables, the simpler the better! I have been making these carrots for years, and they are so good that I always end up eating the leftovers for breakfast! I usually cut the recipe in half and that is sufficient for four people Ingredients:
1 lb carrot, cut into slices |
2 tablespoons butter |
2 tablespoons brown sugar |
2 teaspoons dry mustard |
1/4 teaspoon salt |
parsley |
Directions:
1. Cut the carrots into slices. Cook in water for 6 - 8 minutes, depending on preference.
2. Combine rest of ingredients (can be made ahead of time and set aside).
3. Drain carrots; placing them back in pot to heat off the last of the water. Add ingredients and mix until butter is melted.
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