1 tbsp. cornstarch
1/3 c. packed brown sugar
1/8 tsp. ground nutmeg
1 c. pineapple juice
1 lb. carrots, peeled & cut into 1/4" diagonal slices
4 tbsp. butter, cut into pieces

Mix cornstarch, brown sugar and nutmeg together and then set in a 12 x 8 x 2 inch microwave casserole. (These ingredients work best if in a microwave bag.) Add pineapple juice and squeeze the bag gently to distribute the ingredients. Add carrots and butter pieces, seal bag and cut 6 (1/2 inch) slits in the top of it.

Microwave on high for 20-22 minutes, until the carrots are tender. Rotate several times during cooking. Stir and serve.