A nice change from raw carrots.
Honey Mustard Carrots
12 oz shredded carrots
¼ c. honey
2 TB honey mustard
Place a half inch of water in a small sauce pan; add carrots. Bring to a boil; simmer carrots until crisp tender. Drain and set aside. Add honey, mustard and salt to saucepan and bring to a boil. Add carrots and toss to coat.
Yield: 4 servings. Per serving= 104 Calories; 1g Fat (5.9% calories from fat); 1g Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 196mg Sodium.