Ingredients:
1-2 carrots, cut into thin 2-inch sticks
2 tablespoons chicken or vegetable broth
1½ cups summer squash cut into thin 2-inch sticks
1 teaspoon apple cider vinegar
1 teaspoon honey
1½ teaspoons Dijon mustard

Directions:
1. Combine carrots and broth in a saucepan. Cover and cook over medium heat 10 minutes. Add the squash and cook an additional 5 minutes, or until vegetables are just tender. Add more broth, if necessary.
2. Stir in vinegar, honey, and mustard into the vegetables. Cook for just a few minutes until liquid cooks off.

Serves 2