Sweet 'n' Tangy Carrots

2 pounds carrots, sliced 1/2" thick
1/4 teaspoon salt
1/2 cup brown sugar
3 tablespoons butter
2 tablespoons Dijon mustard
1/4 teaspoon white pepper
2 tablespoons fresh parsley, minced


Place the carrots in a large saucepan, sprinkle with salt and cover with water. Bring to a boil; cover, reduce heat and simmer for 8 minutes or until crisp tender. Drain carrots and return to pan, add brown sugar, butter, mustard and pepper. Cook over low heat stirring until well coated. Remove with a slotted spoon to a serving bowl, stir in parsley.