YIELD: Makes 4 servings
sliced carrots or 16 oz. baby carrots
butter or margarine
chopped fresh parsley or 2 tsp. dried parsley flakes
1 1/2 tsp.-
Heat 2 inches of salted water in medium saucepan to a boil over high heat. Add carrots and return to a boil. Reduce heat to medium-high. Cover and cook 8 to 12 minutes until carrots are crisp-tender.
Drain carrots; return to saucepan. Stir in honey, butter, parsley and mustard, if desired. Cook and stir over low heat until carrots are glazed.