2 lbs. carrots
3 tbsp. butter
3 tbsp. prepared mustard
1 tsp. salt
1/4 c. brown sugar
1/4 c. chopped parsley

Clean carrots and cut in half, lengthwise; cut again into 2" sections. Cook in boiling, salted water just until tender, about 20 minutes. Drain. In small saucepan combine salt, butter, sugar and mustard and cook until syrupy, about 5 minutes. Mix syrup into carrots, sprinkle with parsley and serve.