This recipe is adapted from Gourmet Magazine
- 1 lb. carrots, peeled and sliced, diagonally, into 1” pieces
- 2 TBS unsalted butter
- 1 tsp. sugar
- 1 TBS Dijon mustard
- salt and freshly ground black pepper
Bring a pot of salted water to a boil; add the carrots and cook until tender, about 8 minutes. Drain.
Return the empty pot to medium heat and melt the butter. Add the sugar and mustard, stirring, then return the carrots to the pan and stir well to combine, adding salt and freshly ground black pepper to taste.