Tangy Carrot Coins

3 lbs. carrots, sliced

1/2 cup butter

3 T. brown sugar

3 T. Dijon mustard

salt

Place carrots in saucepan. Add 1 inch of water and bring to a boil. Reduce heat, cover and simmer for 7-9 minutes or till crisp-tender. Drain.

Add remaining ingredients; cook and stir over medium heat for 1-2 minutes or till sauce is thickened and carrots are well coated.

Serves 12