30 baby carrots
3 tbsp. butter
2 tbsp. brown sugar
1/4 tsp. turmeric
1/2 tsp. crushed cardamom seeds
1/2 tsp. ground coriander
2 tbsp. apple juice concentrate
2/3 c. sparkling water
1/2 tsp. salt
1/8 tsp. cayenne
2 tbsp. minced fresh parsley
1 tsp. lemon juice
1/4 tsp. nutmeg

Place carrots in a single layer in a roomy skillet. Add 2 tablespoons butter, brown sugar, turmeric, cardamom seeds, ground coriander, apple juice, water and salt. Boil covered and reduce the heat to low. Simmer carrots 20 minutes.

When bulk of liquid is evaporated, uncover and rapidly boil off the rest. Shake the pan to keep from sticking. When glazed, remove from heat; add rest of butter, cayenne and parsley. Toss in lemon juice and nutmeg.