Herb Roasted Carrots I made recently, and thinking if I make this glaze again, I might prepare the glaze, coat the carrots and then roast them, reserving a little extra of the glaze to drizzle just before serving. (There was plenty of glaze.)
1 lb carrots
3 Tbls butter
2 Tbls brown sugar
1½ tsp Dijon mustard
¼ tsp ground ginger
Wash/peel and cut carrots as needed for uniform size. Place carrots in a saucepan and cover with water. Boil 10-12 minutes until tender. Drain, and place carrots on a serving dish.
Melt butter, brown sugar, Dijon, and ginger in the saucepan, stirring until brown sugar is completely dissolved. Pour glaze over carrots and toss to coat. Season to taste with salt.