Recipe: Honeyed Carrots (using mustard)

HONEYED CARROTS

3 cups sliced carrots (or 1 package (16 oz.) baby carrots)
1/4 cup honey
2 tablespoons butter or margarine
2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley flakes)
1 1/2 teaspoons prepared mustard (optional)

Heat 2 inches of salted water in medium saucepan to a boil over high heat. Add carrots and return to a boil. Reduce heat to medium-high. Cover and cook 8 to 12 minutes until carrots are crisp-tender. Drain carrots; return to saucepan.

Stir in honey, butter, parsley and mustard, if desired. Cook and stir over low heat until carrots are glazed.

Makes 4 servings
Source: National Honey Board