Recipe(tried): Glazed Carrots with Mustard and Honey

This is a family sized recipe, it serves 8-12.

GLAZED CARROTS WITH MUSTARD AND HONEY

3 pounds carrots, peeled
2 tablespoons butter
2 tablespoons honey or packed light brown sugar
1 tablespoon plus 1 teaspoon Dijon-style mustard
Salt and freshly ground pepper
Chopped flat-leaf parsley (optional)

Cut carrots into 3-inch lengths; halve or quarter the thicker ones so that they'll cook evenly.
Steam or boil carrots until they just yield to the tip of a knife, 5 to 12 minutes, depending on their size. Drain in a colander.
In a medium skillet, melt butter with honey or brown sugar, then stir in mustard and carrots and season with salt and plenty of pepper.
Cook over medium heat several minutes until well coated and bubbling.
Toss with chopped parsley, if desired, and serve.

Makes 8 to 12 servings