We are having our second Thanksgiving dinner today and my only contribution is glazed carrots. Thanks, Mom!
Here’s the modified recipe from the Williams-Sonoma Thanksgiving cookbook:
10-12 carrots, sliced diagonally
2-3 T butter
2 T Dijon mustard
3 T brown sugar
Salt and pepper to taste
Boil water and add carrots. Cook for 6-8 minutes, until carrots are tender. Drain. Put carrots back into pan and turn to low heat. Add butter, mustard, sugar and salt and pepper. Stir until glaze is even. Add parsley. Serve while hot.