Tangy Mustard Carrots

2 cups frozen Parisian carrots (or 4 medium carrots, peeled and sliced)
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon whole grain mustard

1. Thaw carrots in the microwave (or boil carrots until fork tender, if using fresh.)
2. Melt butter in a sauce pan.
3. Add brown sugar and mustard to butter, stirring until mixed.
4. Add carrots to sauce pan and cook over medium heat until sauce reduces; about 5 minutes.

Makes 4 servings