3 cups sliced carrots
1/4 cup honey
2 Tablespoons butter or margarine
2 Tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1-1/2 teaspoons prepared mustard, optional
Heat 2 inches of salted water in a medium saucepan to a boil over high heat.
Add carrots and return to a boil.
Reduce heat to medium-high.
Cover and cook 8 to 12 minutes until carrots are crisp-tender.
Drain carrots; return to saucepan. Stir in honey, butter, parsley, and mustard, if desired.
Cook and stir over low heat until carrots are glazed.