Ingredients

Instructions

  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.