This is a go-to carrot recipe for me. I love carrots, and I find this is one carrot recipe that pleases an entire table - even carrot haters. I sometimes omit the parsley. Great for thanksgiving!
2 tablespoons butter
1/4 cup brown sugar
2 tablespoons spicy mustard or regular prepared mustard
1/4 teaspoon salt (optional)
3 cups sliced carrots (whole baby carrots work fine too)
2 teaspoons fresh minced parsley
Cook and drain carrots (until crisp tender)
Melt butter in a large skillet; stir in brown sugar, mustard, and salt. Stir in carrots. Heat over medium-low heat, stirring constantly, until thoroughly heated and nicely glazed, about 5 to 8 minutes. Transfer to a serving dish and sprinkle with parsley.