1 cup baby carrots
2 tablespoons unsalted butter
¼ cup orange juice
2 tablespoons brown sugar
¼ teaspoon powdered mustard
Pepper, to taste
1. Place carrots in a saucepan and add 1 inch of water; bring to a boil then reduce heat and simmer for 5
to 10 minutes or until tender-crisp.
2. While you cook the carrots, melt the butter with the orange juice, brown sugar, dried mustard, and
pepper in a small saucepan; cook and stir until thickened.
3. Drain the carrots and drizzle with the butter mixture.