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Glazed Carrots

Cut into large chunks:

   - 2 lbs carrots


In 5 quart pot, boil:

   - 1 inch water

   - 1/2 tsp salt


When boiling, add carrots to water.


Cover and cook 15 minutes or until tender-crisp.


Drain water and remove from heat.


Add:

   - 4 Tbs butter

   - 2 Tbs brown sugar

   - 1 1/2 tsp salt

   - 1/4 tsp nutmeg


Return pot to heat and while constantly stirring, heat until butter is melted and sugar is dissolved.

Notes
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