1/2 lb. Baby Carrots
1 T Butter
2 tsp. Maple Syrup
2 tsp. Dijon Mustard
1/4 tsp. Dried Dill
1/4 tsp. Salt
-Place carrots in steam basket over water, don’t let them touch the water. Steam carrots 7-15 minutes, or until fork tender. Remove from pot, and drain water.
-Place butter in bottom of pot, add remaining ingredients, stir until butter melts and mustard and syrup mixes.
-Place carrots back into pot, and coat in glaze mixture. Enjoy warm!