1 pound baby carrots
Sea salt
2 tablespoons maple syrup
1 tablespoon whole-grain mustard
1 teaspoon tahini
1 teaspoon lemon juice

1. Wash carrots and trim greens, leaving about 1/2 inch of stems. Fill skillet with 1 inch of water and bring to a boil. Stir in generous pinch of salt and place carrots in water. Cook until just soft (about 6 minutes, depending on size of carrots). Remove from heat, drain remaining water and set aside.

2. In a pan over medium heat, whisk together syrup, mustard, tahini and lemon juice. Season with salt and remove from heat. Return carrots in skillet to medium heat and add dressing. Sauté 1 to 2 minutes to coat carrots. Dressing will thicken. Remove from heat and serve. Serves 4.

Variation: Slice carrots into rings and mix with sliced parsnip. For a bigger change, substitute grated fresh horseradish root for the tahini.