1 lb. baby carrots, trimmed and peeled
3 tbsp. butter
2 1/2 tbsp. light brown sugar
1 tbsp. Dijon mustard

Blanch or steam the carrots until crisp tender, about 6 minutes. Melt the butter in a skillet over medium heat. Stir in the brown sugar and mustard to make a smooth sauce. Add the cooked carrots to the skillet and toss to coat with the sauce. Cook 1 minute. Serve at once.