- 3 cups sliced 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.