16oz baby carrots
2 Tbsp peach preserves
1 tsp dried thyme
2 tsp honey mustard
1/4 C. water
Place carrots and water in a medium pot.
Bring to a boil.
Cover, leaving the lid slightly ajar and simmer for approx 10 minutes, or until tender.
Add the preserves, mustard and thyme and stir gently.