Tangy Carrot Coins

1 lb carrots, sliced
3 Tbsp butter or margarine
1 Tbsp brown sugar
1 Tbsp Dijon mustard
1/8 teaspoon salt

Place carrots in a saucepan. Add 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Add remaining ingredients; cook and stir over medium heat for 1-2 minutes or until sauce is thickened and carrots are coated.

Yield: 4 servings.

Taste of Home - April/May 1999