- 2 pounds carrots
- 1 teaspoon salt
- 3 tablespoons butter
- 3 tablespoons prepared mustard
- 1/4 cup brown sugar
- 1/4 cup chopped parsley
- Scrape the carrots and cut them in half lengthwise, then into 2-inchsections. Cook in boiling water,with the salt added, covered, until just tender, about 20 minutes. Drain.
- In a small saucepan, cook the butter, mustard and sugar until syrupy,about 3 minutes. Pour over carrotsand simmer for 5 minutes.
- Sprinkle with parsley just before serving.
Maple-glazed carrots are a good accompaniment for sauerbraten or ham. If you are interested in other recipes for vegetables with maple-syrup sauces,click here on brussels sprouts with maple glaze and maple-glazed sweet potatoes.