Source: dLife

Carrot sticks caramelized in a mustard sauce.

Servings

0.33 cup cider vinegar
1 tbsp brown sugar
2 tsp dijon mustard
0.5 tsp salt
1 tsp dried dill weed
2 tsp mustard seed
1 lb Carrots, fresh, strips/slices

1 In cup or bowl, whisk vinegar, brown sugar, mustard, salt, and dill. Set aside.
2 In saucepan, dry roast the mustard seeds for about 30 seconds, until they are browned and popping.
3 Add vinegar mixture and bring to a boil.
4 Stir in carrot sticks, cover, lower the heat, and cook until tender, about 15 to 20 minutes. Stirring frequently the last few minutes when there is very little cooking liquid left.
5 Serve hot or at room temperature.

Try using a brown sugar substitute.