1 bag (1 pound) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon olive or canola oil
1 tablespoon Dijon mustard
1 tablespoon fresh chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
In a two-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.
In a medium bowl, mix honey, oil, mustard, parsley, salt, and pepper. Add carrots; toss lightly to coat. Makes 6 - 1/2 cup servings.
Toss cooked carrots with glaze ingredients.