MAPLE-MUSTARD GLAZED CARROTS

 1 lb small, thin carrots with tops

1 tbsp unsalted butter

1 tbsp Dijon mustard

1/4 pure maple syrup OR sugar-free maple-flavored syrup

2 tbsp fresh-squeezed orange juice

1/4 tsp salt

1/4 tsp pepper 

Additional butter, optional

Trim carrot tops, leaving only 1/2-inch of the green attached. Cook carrots in boiling salted water 5 to 8 minutes or until crisp-tender; drain and set aside.

Melt the 1 tablespoon butter in a large nonstick skillet over medium-low heat. Add mustard, maple syrup and orange juice; cook, stirring constantly, until butter melts and ingredients are well combined. Add the carrots, stirring gently until well coated. Reduce heat to low and cook until carrots are tender, about 10 minutes. Sprinkle with salt (I suggest omitting if you used salted butter) and pepper. Top with a pat of butter, if using. Best served immediately.