Ingredients
1 pound fresh baby carrots2 tablespoons honey mustard1 tablespoon snipped fresh dill or 1 teaspoon dill weed2 teaspoons butter
Preparation
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Drain. Add the mustard, dill and butter; stir until butter is melted.
