- 4 packages (10 ounces each) julienned carrots
- 1/2 cup honey
- 1/4 cup honey mustard
- 4 teaspoons butter
- 1/2 teaspoon salt
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside.
- In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Pour over carrots; heat through. Yield: 10 servings.
Originally published as Honey Mustard Carrots in Healthy Cooking April/May 2010, p32
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Reviewed Apr. 5, 2010
What can I say, if it has honey mustard on it my family will eat it. Doesn't take long to julienne your own carrots.
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