Maple Walnut Carrots
|Carrots||2 Cup (32 tbs), sliced|
|Water||1 Cup (16 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Walnut halves||1⁄4 Cup (4 tbs)|
Combine the carrots and water in a saucepan, bring the liquid to a boil, and cook, covered, until the carrots are tender, 5 to 8 minutes.
Remove the carrots with a slotted spoon.
Over high heat, reduce the pan juices to about 1/4 cup.
Whisk in the syrup and dry mustard, and continue to cook over lowered heat, stirring constantly, for 3 minutes.
Add the walnuts.
Return the carrots to the pan until they are heated through and well glazed.