3 lbs. carrots, canned or fresh or frozen
Boiling water
1/4 c. butter
1/2 c. light brown sugar
1/4 c. mustard
2 tbsp. chopped chives, mint or parsley

Wash carrots, cut into 1 inch slices or use frozen carrots and cook as directed.

Place in large saucepan, add boiling water to measure 1 inch, simmer covered for 20 minutes or until tender. Drain.

Meanwhile in small saucepan, combine butter, sugar and mustard. Cook, stirring until butter melts and sugar dissolves. Continue to cook 3 minutes.

Pour mixture over carrots, tossing gently. Heat several minutes and then add parsley.