- 1 pound carrots, sliced
- 3 tablespoons butter or margarine
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon salt
- Place carrots in a saucepan. Add 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Add remaining, ingredients; cook and stir over medium heat for 1-2 minutes or until sauce is thickened and carrots are coated.