1/4 cup margarine
1/2 cup light brown sugar, firmly packed
1/4 cup prepared mustard
2 T chopped chives, mint, or parsley
Wash and pare carrots and cut diagonally into 1" pieces. In saucepan add boiling water to measure 1" and add carrots and simmer, covered 20 minutes or until tender. Drain. In small saucepan combine butter, sugar, and mustard. Cook stirring until butter melts and sugar is dissolved. Continue cooking 3 minutes. Pour mixture over carrots and toss to combine. Heat through and add chopped chives or parsley. Serves 6.
I used baby peeled carrots unsliced and worked out great. I don't usually fix cooked carrots except maybe on St. Patrick's Day with my corned beef dinner, but these carrots are really quite tasty and pretty easy to make. A good fill-in vegetable in a pinch.
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