3/4 lb carrots, scrubbed or peeled              1 tsp. Dijon mustard1/2 Tbsp. butter                                                   Salt and freshly milled pepper 1/2 Tbsp. honey or light brown sugar        Chopped parsley

Cut the carrots into 3” lengths; halve or quarter the thicker ends so that they’ll cook evenly. Steam or boil until tender. In a medium skillet, melt the butter with the honey, then stir in the mustard and carrots and season with salt and plenty of pepper. Cook over medium heat for several minutes, until well coated and bubbling, then toss with chopped parsley and serve. Serves 4 to 6. Adapted from Vegetarian Cooking for Everyone by Deborah Madison