Ingredients:
3 pounds baby carrots
boiling water
1/4 cup butter
1/2 cup light brown sugar, firmly packed
1/4 cup hearty mustard, such as a German mustard
2 tablespoons chopped chives
2 tablespoons chopped parsley

How to make this recipe:
Wash carrots; if any are especially large cut them in
half lengthwise. Place in a saucepan. Add boiling water
to cover (or use a steamer) and simmer 20-30 minutes
until the carrots are tender, but not mushy. Drain. In
a small saucepan, combine butter, sugar and mustard.
Cook, stirring, until butter melts and sugar dissolves.
Continue to cook three minutes. Pour mixture over the
drained carrots in their pan, tossing to combine. Heat
several minutes, add chopped herbs, mix and transfer
to a serving dish. Notes: Brenda Hyde is a freelance writer, wife and mom to three. For more holiday traditions, recipes, crafts and ideas visit her at Seeds of Knowledge or Old Fashioned Holidays.

Recipe from: Brenda Hyde