This side dish pairs well with just about anything: roast chicken, grilled salmon, BBQ ribs, steaks and more.  It’s simple and delicious.  Tri-color baby carrots make this dish even prettier.

Ingredients:

• One 16-ounce bag baby carrots
• 3 tbsp. butter
• 2 tbsp. Dijon mustard
• 2 tbsp. pure maple syrup
• ¼ cup chopped flat leaf (Italian) parsley
• Salt and pepper

Directions:

1. In a pot of boiling water, cook the carrots until fork tender, about 5 minutes.  Strain the carrots in a colander and shake to get as much water off the carrots as possible.
2. In the same pot, melt the butter over medium-high heat and let brown slightly.  Add the mustard and the maple syrup and stir to combine. Allow the glaze to simmer for a minute, then add the carrots, stirring gently to coat them with the glaze.  Turn the heat to low, cover the pot and cook for 3-4 minutes, shaking the pot from time to time.
3. Uncover, add the parsley, then salt and pepper to taste.  Stir and serve.

Makes 4 servings.