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Honey Glazed Carrots

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3 cups Sliced carrots or 16 oz. baby carrots
6 tbsp Bee Maid liquid honey
2 tbsp Butter or margarine
2 tbsp Chopped fresh parsley
1 ½ Tsp Dijon mustard (optional)


Bring 2 inches of salted water to a boil in medium saucepan over high heat. Add carrots and return to a boil. Reduce heat to medium. Cover and cook 8 to 12 minutes or until carrots are crisp-tender. Drain carrots; return to saucepan. Stir in honey, butter, parsley, and mustard. Cook and stir over low heat until carrots are glazed.

Source: Recipe courtesy of The National Honey Board