This was a hit in our house, even with the kids! I got this recipe is from a Pillsbury booklet or you can go on their website.
1 bag (1 pound) ready-to-eat baby carrots
2 TBSP honey
1 TBSP olive or canola oil
2 tsp Dijon mustard
1 TBSP chopped fresh parsley. (I used dried)
1/4 tsp salt
1/8 tsp pepper
In a 2 pt saucepan, heat 1/2 cup water to boiling. Add carrots. Cover and simmer 10-15 minutes or until tender. Drain.
In medium bowl, mix remaining ingredients. Add carrots; toss lightly to coat.