Honey Mustard Carrots

INGREDIENTS

• 1 bag (1 lb) ready-to-eat baby-cut carrots
• 2 tablespoons honey
• 1 tablespoon olive or canola oil
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh chopped parsley
• 1/4 teaspoon salt1/8 teaspoon pepper

DIRECTIONS

• In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots. Cover; simmer 10 to 15 minutes or until tender. Drain.
• In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.