Spicy Carrots and Squash

Ingredients

• 2 cups carrots, cut into 2 inch sticks
• 1 ½ cups squash, cut into 2 inch sticks
• 1 teaspoon vinegar
• ⅛ cup vegetables or chicken broth, low-sodium
• 1 teaspoon brown sugar
• 1 ½ teaspoons dijon or spicy mustard

Instructions

1. Wash hands with soap and water. 
2. Wash, peel and cut carrots. Wash and cut squash. 
3. Combine carrots and broth in a saucepan. Cover and cook over medium heat for about 5 minutes. 
4. Add squash and cook for 5 more minutes or until vegetables are just tender. Add more broth, if necessary, to keep from burning. 
5. Stir vinegar, brown sugar, and mustard into vegetables. 
6. Cook for a few minutes over medium heat until most of the liquid cooks off.  

Adapted from MyPlate.gov