1 lb. carrots, peeled and diagonally sliced, 1/2 inch thick
3 tbsp. honey
1/2 c. blanched slivered almonds, toasted
1 tbsp. chopped parsley

Cook carrots in small amount of water until barely tender. Drain carrots and drizzle with honey. Cook over low heat for about 1 minute until carrots are glazed and hot. Stir in almonds and parsley. Serves 6.