Contributed by Deborah Madison's "Vegetarian Cooking for Everyone"

Ingredients

1 1/2 lbs carrots, scrubbed or peeled
1 Tbsp butter
1 Tbsp honey or light brown sugar
2 tsp Dijon mustard
Salt & freshly-milled pepper
Chopped parsley

Instructions

Cut the carrots into 3-inch lengths; halve or quarter the thicker ends so that they'll cook evenly. Steam or boil until tender. In a medium skillet, melt the butter with the honey, then stir in the mustard and the carrots and season with salt and plenty of pepper. Cook over medium heat for several minutes, until well-coated and bubbling, then toss with chopped parsley and serve.

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