6 whole carrots (or 2-3 cups baby carrots)
1 tbsp. cold water
2 tsp. corn starch
1/4 cup (1/2 stick) butter
1/4 cup honey
1/2 cup cold water
1 tbsp. brown sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. salt (optional)

In a covered saucepan, simmer carrots in barely enough lightly salted water to cover until tender but firm. Remove carrots from pot; drain and set aside.

In a separate bowl, combine 1 tablespoon water and corn starch until completely dissolved. Set aside.

In a medium skillet, melt butter over low heat. Add 1/2 cup water, brown sugar, honey, and dry ingredients; mix together until dissolved. Add corn starch mixture.

Bring to a boil, then reduce heat to a simmer; cook until slightly thickened. Add carrots. Cover; cook on medium low to medium heat for about 15 minutes, stirring occasionally.

Submitted by: Fatty (you know it's good!)