Wash peal and chop the carrots to the size of your pinkie finger
Melt some butter in a sauté pan
Sauté the carrots on med to low heat for 5 minuets
Stir in dry mustard and brown sugar
1/4 teaspoon of worcestershire sauce
Sprinkle of each.
After all the seasonings have been added and stirred cover and let sit for 10 minutes on med low heat
Finished product after the 10 minutes I checked the biggest carrot with a fork to see if it was soft all the way through. We want them to be al dente not mushie