Source: Try this simple recipe from “Vegetarian Cooking for Everyone” by Deborah Madison
- 1½ lbs carrots
- 1 tbsp butter or olive oil
- 1 tbsp honey
- 2 tbsp Dijon mustard
- salt and pepper
- chopped parsley
- Cut the carrots into ¾ inch lengths; halve or quarter the thicker ends so that all pieces are about the same size and will cook evenly. Place carrots in a steamer over a pot of boiling water and steam for 5-10 minutes until cooked through.
- In a medium skillet, melt the butter with the honey, then stir in the mustard and carrots and season with salt and pepper.
- Cook over medium heat for several minutes, until well coated and bubbling, then toss with chopped parsley and serve.