1/4 c. flaked coconut
2 lb. carrots cut crosswise into 1/4 inch slices
2 tbsp. butter
1 tsp. salt
1/2 tsp. ground nutmeg

Sprinkle coconut evenly in ungreased jelly roll pan, toast at 350 degrees until brown, several minutes. WATCH CAREFULLY!

Place steamer basket in 1/2 inch water in saucepan, place carrots in. Cover, heat to boiling, reduce heat. Steam until tender, 12 to 15 minutes. Toss with butter, salt and nutmeg. Sprinkle with coconut. 6 servings, 115 calories each.