2 tbsp. unsalted butter
1 shallot, minced
1 lb. carrots, peeled, sliced
1/2 c. chicken stock
1 1/2 tbsp. honey
1/8 tsp. grated nutmeg
1 tbsp. parsley

Melt butter in a medium saucepan over medium-low heat. Add shallot; cook 1 minute. Stir in the sliced carrots and the chicken stock. Cook, covered, stirring occasionally, until tender, about 12 to 15 minutes. Add honey and nutmeg. Raise the heat slightly, and cook, uncovered, until liquid becomes syrupy. Remove from heat and toss in the parsley. Serves 4.