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, adding a tsp of water.
Heat a skillet - make sure it is really hot. Now, add the butter (and hear it sizzle), followed by the 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.