Cook’s Best Recipes
serves 4
1 pound of carrots, peeled and ends trimmed, sliced on the diagonal, ¼ inch thick
2 tsb. unsalted butter
½ tsb. Salt
2 tbs. brown sugar
11/2 tbs. Dijon mustard
Ground black pepper
2 tbs. chopped chives
In a skillet bring carrots, 2 tablespoons water, butter and salt to a boil over medium high heat.
Cover and cook for 3 minutes
Uncover and cook on medium high heat until remaining water evaporates, about 1 minute.
Once liquid evaporated, stir in 2 packed tablespoons of dark or ligt brown sugar and 1/1/2 half tablespoons Dijon mustard.
Continue cooking until carrots are glazed, about 2 minutes longer.
Add pepper to taste and sprinkle the chives over the carrots.