- 1 pound peeled baby carrots
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 1 tablespoon country-style Dijon mustard (or 1/2 tablespoon each Dijon and whole-grain mustard)
- Cook carrots in a pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 8 minutes. Drain.
- Melt butter in pot over medium heat, then stir in sugar. Add mustard and carrots and stir to coat. Season with salt and pepper.