Baby Carrots with Mustard
Rinse the baby carrots and peel. Cut off the greens until 2 cm (approximately 1 inch) from the top of the carrot. Braise the carrots in the vegetable broth with the mustard seeds for 5-7 minutes. Place on a paper towel and pat dry.
Melt the butter in a non-stick pan. Add the sugar and allow to caramelize. Add the carrots and cook until tender. Season with the salt, pepper, ground mustard, and serve to taste while still warm.