I had a bunch of leftover carrots from Christmas dinner (bought way too many) so I was playing around with a little of this and a little of that and came up with this recipe. Its not bad, sweet, but a nice compliment to something savory.
approximately 2 cups baby carrots
2 tbsp butter
2 tbsp honey
1 tbsp brown sugar
1 tsp lemon juice
1/4 tsp nutmeg
pinch of salt
In a medium saucepan, bring enough water to cover the carrots to a boil.
Add the carrots and cook until just tender, about 5 minutes or so. Drain, toss back into the pan and add the remaining ingredients. Cook until a glaze coats the carrots, about 10 minutes. Serve and enjoy!