Ingredients
1
bag (1 lb) ready-to-eat baby-cut carrots
2
tablespoons honey
1
tablespoon butter or margarine
Ground nutmeg, if desired
Preparation
In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.
