1 lb. carrots or babies, fresh or frozen
1 c. sugar
1/4 c. butter
1 1/2 c. water
1 tsp. nutmeg
1/2 tsp. lemon juice

Place carrots in saucepan. Cover with sugar. Add water. Cover and simmer for 25 minutes until carrots are tender (for fresh carrots). Add butter, cover, simmer until carrots are glazed. If using frozen cooked carrots, cook 5 minutes. Add butter, cover and continue to cook until sauce is thicken and carrots are glazed.