Ingredients

• 1 pound peeled baby carrots
• 2 tablespoons unsalted butter
• 1 teaspoon sugar
• 1 tablespoon country-style Dijon mustard (or 1/2 tablespoon each Dijon and whole-grain mustard)

Instructions

1. Cook carrots in a pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 8 minutes. Drain.
2. Melt butter in pot over medium heat, then stir in sugar. Add mustard and carrots and stir to coat. Season with salt and pepper.