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4 cups water
1 pkg (2 lbs each) baby carrots
3 tablespoons firmly packed brown sugar
2 tablespoons Parkay® Original Spread-tub
2 tablespoons Gulden’s® Spicy Brown Mustard
Heat water in large saucepan over high heat until it reaches a full boil; add carrots. Cook carrots 8 to 10 minutes or until crisp-tender. Drain; return to pan.
Add brown sugar, Parkay and mustard to pan. Heat over medium heat 2 minutes or until Parkay and brown sugar are melted and sauce lightly coats carrots.
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