Glazed Baby Carrots

This makes for a great looking and great tasting side-dish with meats, especially chicken roasts.

Ingredients:

100 gms baby carrots (or carrots sliced to 1.5 inch long pieces)
2 tbsp butter
2 tbsp honey or brown sugar
1.5 tbsp mustard, preferably, english mustard
Salt, to taste
1 tsp chilli flakes
1 tsp mixed dried herbs, or chopped parsley*

Method:

Peel and steam the carrots till they are cooked but yet firm. Rinse under cold water.
Mix together brown sugar, mustard, chilli flakes, mixed herbs and salt into a paste. Add a tsp of water if needed.
Set a skillet on fire and make sure it is really hot. Now, add the butter (and hear it sizzle), followed by remaining paste. Toss the steamed carrots into the skillet and cook for about 5 mins or until the sauce is bubbling and the carrots are well-coated.

This is my entry for JFI December - Carrots hosted by the cooker.

* I prefer parsley, but I didn't have any on hand this time so I used dried Italian seasoning.