Mustard Glazed Carrots and Squash

Ingredients

• 2 cups carrots, cut into 2-inch sticks
• 1 1/2 cups squash, cut into 2-inch sticks
• 1 teaspoon vinegar
• 1/8 cup vegetable or chicken broth, low-sodium
• 1 teaspoon brown sugar
• 1 1/2 teaspoons Dijon or spicy mustard

Method

1. 1 Wash, peel, and cut carrots and squash into 2-inch sticks.
2. 2 Combine carrots and broth in a saucepan. Cover and cook over medium heat for about 5 minutes.
3. 3 Add squash and cook for 5 more minutes or until vegetables are just tender. Add more broth if necessary to prevent burning.
4. 4 Stir in vinegar, brown sugar, and mustard.
5. 5 Cook for a few minutes over medium heat until most of the liquid has cooked off.