Servings: 8

2 pounds carrots, sliced 2 pounds carrots, sliced
1/4 teaspoon salt ¼ teaspoon salt
1/2 cup packed brown sugar ½ cup packed brown sugar
3 tablespoons butter 3 tablespoons butter
2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
1/4 teaspoon white pepper ¼ teaspoon white pepper
2 tablespoons minced fresh parsley 2 tablespoons minced fresh parsley

Place 1 in. water, carrots and salt in a large saucepan; bring to a boil. Reduce heat; cover and simmer until tender, 15 to 20 minutes. Drain.
Return carrots to pan; add the brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.