Honey-Glazed Carrots

For the Glazed Carrots

Do not overcook the carrots in the first step; they should be tender but still have a slight firmness, as they will cook for another minute in the glaze.

Ingredients

• 1 bag (1 pound) baby-cut carrots
• 2 tablespoons honey
• 1 tablespoon butter or margarine
• 1 pinch ground nutmeg (optional)
• 1 to taste salt
• 1 to taste pepper

Instructions

1. In a 2-quart saucepan, place the baby-cut carrots in about 1 inch of water. Bring to a boil over high heat, then reduce the heat to low.
2. Cover the saucepan and simmer for 10 to 15 minutes, or until the carrots are tender.
3. Drain the carrots thoroughly. Return the carrots to the saucepan.
4. Add the honey and butter (or margarine) to the carrots in the saucepan. Cook over medium heat, stirring frequently, until the butter is melted and the carrots are evenly coated and glazed.
5. Remove from heat. If using, sprinkle with a pinch of nutmeg and season with salt and pepper to taste.

Prep: 5 min • Cook: 15 min • Wait: No time