Ingredients
1
lb. baby carrots
3
tablespoons butter
1
tablespoon sugar
1
tablespoon Dijon mustard
1
teaspoon grated gingerroot
1/4
teaspoon salt
Preparation
In medium saucepan, bring 1 cup water to a boil over high heat. Add carrots; return to a boil. Reduce heat to medium; cover and cook 8 to 10 minutes or until tender.
Meanwhile, melt butter in small skillet over medium heat. Stir in sugar, mustard, ginger and salt. Cook about 1 minute to blend flavors.
Drain carrots; return to saucepan. Pour mustard mixture over carrots; toss to coat. Cook an additional 1 to 2 minutes or until thoroughly heated, stirring occasionally.
