Brown Sugar Glazed Carrots with Cider

0 Trim the tops and bottoms of the carrots. Peel them, then chop into 1" pieces.  (You could also use baby carrots for this, though they will not be as thick as carrots that you cut down yourself.)
1 Pour the olive oil in a pan over medium heat. Once warm, add the carrots and sauté for 5 minutes.
2 Sprinkle in the sugar, stirring to coat, and cook for about a minute.
3 Add in the cider and stock. Bring to a boil, then stir in the mustard. Season with salt and pepper.
4 Partially cover the pan, and lower heat to medium low. Simmer for another 15-20 minutes or until the carrots are tender and most of the liquid has evaporated.
5 Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
6 Serve warm, and enjoy.