2 Tbs. butter or margarine, divided
3/4 cup water
1 lb. whole baby carrots
1/4 cup honey
2 Tbs. orange juice
1 tsp. ground ginger
1/8 tsp. ground nutmeg
1 tsp. corn starch
1/2 tsp. parsley flakes (optional)
Place 1 Tbs. butter and water in a skillet. Add carrots, cover, and cook over medium heat 6-8 minutes or until crisp-tender.
Drain, leaving carrots in skillet. Combine honey, orange juice, ginger, nutmeg, and corn starch.
Pour over carrots and add remaining 1 Tbs. butter. Cook, uncovered, over medium heat, 5-6 minutes, stirring frequently to glaze carrots.
Sprinkle with parsley if desired.