Sweet-And-Sour Carrots

Recipe from

Oxmoor House


2 pounds carrots, cleaned and cut into 1/2-inch slices
1/4 cup plus 2 tablespoons firmly packed brown sugar
3 tablespoons prepared mustard
3 tablespoons butter or margarine
1 tablespoon plus 1 1/2 teaspoons light corn syrup
1/4 teaspoon salt


Cook carrots in a small amount of boiling salted water in a medium saucepan 10 minutes or until crisp-tender; drain and set aside.

Combine remaining ingredients in a small saucepan. Cook, stirring constantly, over medium heat until butter melts.

Transfer carrots to a serving bowl; pour sauce over carrots. Toss carrots thoroughly; serve warm.