Directions
In large skillet, cover carrots, with water. Bring to a boil reduce heat to medium. Cook about 10 minutes or until crisptender drain and return to skillet. Meanwhile, in small bowl, whisk together orange juice, honey, mustard and pepper set aside. Add dried plums, butter and orange juice mixture to carrots. Cover and cook over low heat 510 minutes or until sauce thickens slightly and is reduced by half, stirring occasionally. Season to taste with salt. Garnish with parsley, if desired. Note You may use 1 pound of baby carrots for 6 medium sized carrots.