1 lb. carrots, sliced 3 T. margarine 1 T. brown sugar 1/2 T. Dijon mustard 1/8 t. salt
Place carrots in a saucepan with enough water to bring to a boil. Reduce heat; cover and simmer until carrots are crisp-tender. Drain. Add remaining ingredients and cook until sauce is thickened and carrots are coated.
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