2 lbs. carrots, cut in 1/4 inch thick slanting slices (or whole baby carrots)
1/2 c. water
3 tbsp. butter
3 tbsp. Dijon mustard
2 tbsp. brown sugar
Chopped parsley

Combine carrots and water. Bring to a boil. Cover. Cook until crisp or tender for 10 minutes. Drain. Stir in butter, mustard and sugar. Stir until glazed. Sprinkle with parsley. Yield: 6 servings.