Honeyed Carrots
Makes 4 servings

750 mL	sliced or baby carrots	3 cups	
60 mL	honey	¼ cup	
30 mL	butter or margarine	2 tbsp.	
30 mL	fresh parsley, chopped*	2 tbsp.	
7 mL	mustard, optional	1½ tsp.	

1.	Heat 5 cm (2 inches) of salted water in medium saucepan to a boil over high heat. 
2.	Add carrots and return to a boil. 
3.	Reduce heat to medium high. Cover and cook for 8 to 12 minutes until carrots are crispy tender.
4.	Drain carrots; return to saucepan. Stir in honey, butter and parsley, plus mustard if desired. 
5.	Cook and stir over low heat until carrots are glazed.

* Fresh parsley may be replaced by 10 mL (2 tsp.) of dried parsley flakes.

Note: Honey is a safe and wholesome food for adults and children, but it should not be fed to infants less than a year old. 

Recipe inspired by National Honey Board ©