Ingredients:
1 (16 ounce) package baby carrots
2 Tbsp honey mustard (not the dressing, but the actual mustard)
1 Tbsp. fresh dill, snipped
2 tsp. unsalted butter
Directions:
1. Cover the bottom of a saucepan with a thin layer of water.
2. Place the carrots into the saucepan with the water and set over medium high heat. Bring to a steady boil.
3. Reduce the heat to low and cover the saucepan. Continue cooking on low 17 minutes or until the carrots are tender.
4. Drain well and place the carrots in large serving bowl. Stir in the honey mustard being sure to cover the carrots well.
5. Sprinkle the dill over the carrots and top with the butter. Stir until the butter is melted and distributed through the carrots.
You can also use I Can’t Believe It’s Not Butter spray instead of the butter. These carrots are great paired with sweet & tangy grilled turkey.
Nutritional Information: (Approximate Values based on 3/4 cup)
74 calories; 3 g fat; 1 g saturated fat; 5 mg cholesterol; 172 mg sodium; 13 g carbohydrate; 2 g fiber; 1 g protein
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