1 lb. cooked carrots, cut into 1 1/2 inch pieces
1 c. brown sugar
1 tbsp. cornstarch
1/4 tsp. nutmeg
3 tbsp. lemon juice
1 1/2 tbsp. butter

In a large skillet combine sugar and cornstarch. Gradually add 2 tablespoons water to make a paste. Add butter, nutmeg, and lemon juice. Bring mixture to a boil, stirring constantly. Mixture will be thick and translucent. Add cooked carrots to glaze mixture and cook 5 minutes, turning gently.