1 lb. baby carrots	3 tbsp. butter	1 tbsp. sugar
1 tbsp. Dijon mustard	1 tsp. grated gingerroot	¼ tsp. salt

1. In medium saucepan, bring 1 cup water to a boil over high heat. Ad carrots; return to a boil. Reduce heat to medium; cover and cook 8 to 10 minutes or until tender.
2. Meanwhile, melt butter in small skillet over medium heat. Stir in sugar, mustard, ginger and salt. Cook about 1 minute to blend flavors.
3. Drain carrots; return to saucepan. Pour mustard mixture over carrots; toss to coat. Cook an additional 1 to 2 minutes or until thoroughly heated, stirring occasionally.

Recipe fact:
Carrots glazed with butter and sugar are an American classic. Mustard and ginger give extra zip to this version of a timeless favorite.

Ingredient info:
Dijon mustard originated in the Burgundy region of France. Made with brown or black mustard seeds, white wine and unfermented grape juice, the sharp, clean flavor of Dijon can range from mild to hot.

Fresh gingerroot has a sharper, spicier flavor than dried, powdered ginger. When selecting fresh ginger, look for roots with smooth, unblemished skin.

Serving size: ½ cup
Calories: 100
Calories from fat: 50
Dietary exchanges: ½ fruit, 1 vegetable, 1 fat OR ½ carbohydrate, 1 vegetable, 1 fat