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.