1 lb. carrots, pared
Boiling water
1 tsp. salt
1 lb. small white onions, peeled

GLAZE:

1 c. brown sugar, firmly packed
1 tbsp. cornstarch
1/4 c. butter
1/8 tsp. nutmeg
3 tbsp. lemon juice

Slice carrots on the diagonal to 1 1/2" thick. In 3-quart saucepan in 1" boiling water with salt, bring carrots and onions to boiling. Reduce heat; simmer, covered, 20 to 25 minutes, or just until vegetables are tender. Drain well.

Meanwhile, make glaze. In large skillet, combine sugar and cornstarch. Gradually stir in 2 tablespoons water to make a smooth mixture. Add butter, nutmeg and lemon juice. Bring to boiling, stirring constantly. Boil 5 minutes, stirring occasionally. Mixture will be thickened and translucent.

Add vegetables to glaze. Cook, uncovered, for 5 minutes, turning gently so they become glazed on all sides.

Makes 4 servings.