Mustard Carrots

Directions

1. 1
   In a cup or bowl, stir together the vinegar, brown sugar, mustard, salt and dill.
2. 2
   Set aside.
3. 3
   In a saucepan, dry-roast the mustard seeds for about 30 seconds, until they are browned and popping.
4. 4
   Add the vinegar mixture and bring to a boil.
5. 5
   Stir in the carrot sticks, cover, lower the heat, and cook until tender, about 15 to 20 minutes.
6. 6
   Stir frequently during the last few minutes of cooking.
7. 7
   The finished carrots will be slightly caramelized.
8. 8
   Serve hot.