A nice change from raw carrots.

Honey Mustard Carrots

12 oz shredded carrots

¼ c. honey

2 TB honey mustard

Dash salt

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.