2 cups carrots, sliced into rounds 1/4″ thick
water
2 tablespoons sliced almonds
1 teaspoon butter
2 teaspoons honey
dash nutmeg

steam the carrots over a small amount of water until just tender. heat a small skillet over medium heat. measure the almonds into the skillet and toast, stirring constantly, until golden brown. remove the pan from the heat and remove the almonds, setting aside. when the carrots are done, melt the butter in the same skillet used for the almonds. add 2-3 teaspoons of liquid from the steaming carrots and add the carrots. stir in the honey and toasted almonds until to carrots are well coated. sprinkle with nutmeg and serve.

4 (1/2 cup) servings