Honey Dijon Carrots for 50 people

Serve these carrots with the Creamy Tomato Pepper steak recipe below.

Honey Dijon Carrots
3 large bags baby carrots
1 large jar (800 mL) Dijon mustard
3 cups honey
1/3 cup brown sugar
¼ cup lime juice
1 tablespoon minced fresh ginger
1 bunch fresh dill, chopped

Mark, the Dijon sauce sensei.

Prefill large pot with ample water to cover the carrots. DO NOT PUT THE CARROTS IN THE POT YET. Cover pot, bring water to a vigorous boil (might take 1 hour), and turn off heat. In sauté pan combine mustard, honey, sugar, lime juice, and fresh ginger. Simmer over low heat. Reboil water again judging time so that boil is achieved 15 minutes before serving. Once water is boiling vigorously add carrots and cook 5 – 8 minutes. DO NOT OVERCOOK! (Unless you're English and like mushy, flavourless vegetables) Carrots should be cooked but should still have some snap. Drain carrots and toss with mustard mixture and fresh chopped dill.

Honey Dijon Carrots

Sophia actually preferred these carrots over the lamb. I don't think she has learned that carrots aren't cute yet. Oh well, I ate her lamb. Everyone wins!

Ingredients
bunch of carrots cut as you are so inspired
2 tablespoons butter
2 tablespoons Dijon mustard
1 tablespoon honey
kosher salt
fresh ground pepper

Boil the carrots until they are almost done but still crisp. If you are English, this might be incredibly difficult. (Sorry Bob, Helen, Gill, Paul, Ralph, Rachel, Ray, Tina, Peter, Henri, Heidi, Paul, Serena, and all of Joanna's family. Please tell your countrymen to stop boiling the crap out of their veggies.)
Drain the water and quickly add the butter, Dijon, and honey so that everything melts. Season to taste with salt and pepper. Yum. God save the Queen, the facist regime.