- Cutting board
- Measuring spoons
- steamer basket
Peel and slice the carrots diagonally into ½ inch thick pieces. Steam carrots in a covered pot with 1-inch water for 3 minutes until barely tender.
Drain the carrots and return to the pan. Add butter, honey, and mustard. Season with salt and pepper, to taste.
Cook over medium heat for several minutes until well coated with sauce and bubbling.
Toss with chopped parsley and serve immediately.