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1 (16-ounce) package baby-cut carrots
2 tablespoons honey
1 tablespoon margarine
Ground nutmeg, if desired
1. Place carrots in 1 inch water in 2-quart saucepan. Heat to boiling; reduce heat to low. Cover and simmer 10 to 15 minutes or until tender. Drain well.
2. Add honey and margarine to carrots in saucepan; heat to boiling. Cook carrots, stirring frequently, until margarine is melted and carrots are glazed. Sprinkle with nutmeg.
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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