Category: Vegetables

2/3 cup White wine vinegar

1/2 cup Honey

2 tbsp Whole mustard seeds

1 tsp Salt

2 lb Peeled baby carrots

2 tbsp Dill, minced

Blend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well. Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.) Serve carrots at room temperature, mixed with dill.