Ingredients
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12 young tender carrots 1/2 cup (1 stick) butter or margarine 2 tbsp. light brown sugar 3/4 tsp. salt 1 tsp. powdered mustard 1/8 tsp. ground black pepper Dash of cayenne pepper
Procedure
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Wash carrots, peel and cut each In lengthwise halves. Sauté in butter or margarine for 5 minutes. Add
remaining ingredients. Cover and cook 10 minutes or until carrots are tender. Serve hot.
*Whole frozen carrots can also be used in place of fresh ones.
