Carrots in Honey Mustard Sauce
(Makes 4-5 servings)
The mustard gives this a great
zing! I make it even simpler by
using baby carrots.
Ingredients:
1 lb carrots, trimmed, scraped, and sliced thin
2 Tablespoons sugar
1 teaspoon salt
2 Tablespoons dairy-free
margarine
1/4 cup dark brown sugar
1-2 Tablespoon prepared
mustard (to taste)
2 Tablespoons honey
salt and pepper
1/4 cup chopped parsley
1. Cook carrots to tender,
along with salt and sugar, in enough water to barely cover.
2. Drain unless you have
reduced all the water.
3. Place margarine, dark
brown sugar, mustard and honey in heavy saucepan.
4. Cook over low heat,
stirring constantly until thick and syrupy.
5. Add cooked carrots and
toss to coat them with sauce.
6. Season to taste with salt
and pepper.
7. Serve hot, sprinkled
generously with the chopped parsley.
Note: You can also nuke your
carrots in the microwave with a small amount of water for about 8
minutes on High (or until tender) in place of step 1.
Adapted slightly from a
recipe by evelyn/athens at Recipezaar.