- 2 Ibs. carrots
- 3 1/2 tablespoons canola or safflower oil
- 1/2 teaspoon dry mustard (more to taste) 1/4 cup sugar
- Chopped parsley
- (For variety, you can add sweet potatoes and oranges)
Scrape and clean carrots and then cut into 1/2 lengthwise; then cut in half again. Cook carrots until tender.
In a small sauce pan, add oil, mustard and sugar. Heat and stir until mixture becomes a syrup. Pour over drained carrots. Simmer carrots in mixture for 3 minutes. Sprinkle with parsley and serve.