|4 cups / 1 L||carrots sliced into medallions|
|1 tbsp / 15 ml||honey|
|1 tsp / 5 ml||Dijon mustard|
|freshly ground black pepper, to taste|
Fill a medium saucepan with water. Add carrots and bring to a boil. Reduce heat; simmer until carrots are tender, about 8 to 10 minutes.
Drain carrots. Stir in honey and mustard until well combined. Season with black pepper. Sprinkle with fresh chopped parsley or thyme leaves if you like.
|Serving Size||Per 1/2 cup (125 ml)|
Source: Leslie Beck's Healthy Kitchen