1/4 c. orange juice
3 tbsp. honey
3 tbsp. butter, melted
1/2 tsp. grated lemon peel, optional
1/4 tsp. salt
Dash of nutmeg
2 tsp. cornstarch
1 lb. carrots, sliced 1/2 inch thick

In 2 quart casserole combine juice, honey, butter, lemon peel, salt and nutmeg. Stir in cornstarch; mix until well-blended. Stir in carrots. Cover with lid. Cook at high for 7 to 8 1/2 minutes, stir once. Stir; let stand, covered, 3 minutes before serving. Yields 4 servings.