HONEY MUSTARD CARROTS

4 pounds carrots, peeled and cut into ½” rounds

½ cup honey

¼ cup Dijon mustard

¼ cup whole grain mustard

2 tablespoons lemon juice

½ teaspoon salt

½ teaspoon black pepper

½ cup flat leaf parsley, chopped

Put the carrots in a large sauce pan and cover with water.  Boil, stirring occasionally, until they are just fork tender but still a little firm.  Drain well in a colander and then return to the pan.

Whisk the honey, mustards, lemon juice, salt and pepper together in a small bowl.  Pour this mixture over the carrots and toss until well coated.  Carrots can be made up to one day in advance up to this point.  If refrigerating overnight, bring back to room temp before cooking.

Fifteen minutes before serving, reheat the carrots over medium heat, tossing occasionally to coat in the sauce.  Just before serving add the parsley and toss to combine. Serve hot in a beautiful serving dish or along side your main course.

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