Tangy Carrot Coins

  • 1 pound carrots, sliced 
  • 3 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon salt 
Place carrots in sauce pan, add 1 inch water, boil. Reduce heat, simmer 7 to 9 minutes, until fork tender. Drain, add remaining ingredients. Cook and stir over medium heat 1-2 minutes or until thickened.

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