1. Peel carrots; slice on the diagonal. 2. In large saucepan, bring carrots, stock, honey, salt, pepper and nutmeg to boil. 3. Cover and cook over medium heat until almost tender, 5 to 7 minutes. 4. Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes. 5. Remove from heat. 6. Stir in almonds and butter. ---------------------------------------------------------------------------
Nutrition
Ingredients
