Honey-Glazed Carrots


  • 1 bag (1 lb) ready-to-eat baby-cut carrots
  • 2 tablespoons honey
  • 1 tablespoon butter or margarine
  • Ground nutmeg, if desired


  • 1 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.
  • 2 Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.

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