1/4 c. water
2 tbsp. butter
2 tbsp. sugar
2 tbsp. Dijon mustard
1 lb. carrots
1 c. frozen pearl onions
1 tbsp. chopped parsley

In medium saucepan combine water, butter, sugar and mustard. Peel carrots and cut into thin slices (about 3 cups). Add to saucepan and bring to boil over high heat. Cook over medium-high heat, stirring occasionally, for 10 minutes or until most of the water has evaporated. Add onions and cook, stirring occasionally, 5 minutes or until water has evaporated and vegetables are tender and glazed. Sprinkle with chopped parsley before serving. Makes 8 servings.