Baby Carrots with Ginger and Sage Butter
INGREDIENTS:
1 lb Baby carrots
3 tb Unsalted butter
2 1/2 tb Light brown sugar
1 tb Grainy Dijon mustard
1 lb Baby carrots
3 tb Unsalted butter
2 1/2 tb Light brown sugar
1 tb Grainy Dijon mustard
Blanch, steam, or microwave carrots until tender-crisp. Drain well. Melt butter in medium skillet over medium heat. Stir in brown sugar and mustard to make a smooth sauce. Add carrots and toss to coat. Cook 1 minute longer.