Easy Glazed Carrots Recipe

• Kosher salt
• 2 pounds carrots, peeled and cut on the bias 1/4 inch thick
• 5 tablespoons unsalted butter
• 1/4 cup packed light brown sugar
• 4 teaspoons Dijon mustard
• 1 teaspoon white wine vinegar

1. Bring a large saucepan of generously salted water to a boil over high heat.
2. Add the carrots and cook until crisp-tender, about 5 minutes.
3. Drain and set aside.
4. Place the saucepan over low heat.
5. Add the butter, brown sugar, and mustard and heat, whisking occasionally, until the butter has melted and the sugar has dissolved, about 3 minutes.
6. Return the carrots to the saucepan.
7. Add the vinegar, stir to coat the carrots, and heat until warm, about 2 minutes.
8. Taste and season with salt as needed.
9. Serve immediately.

kosher salt, carrots, unsalted butter, brown sugar, mustard, white wine vinegar

Taken from www.chowhound.com/recipes/easy-glazed-carrots-30696 (may not work)