1/4 c. orange juice
3 tbsp. honey
3 tbsp. butter, melted
1/2 tsp. grated lemon peel, optional
1/4 tsp. salt
Dash nutmeg
2 tsp. cornstarch
1 lb. carrots, sliced 1/4" thick

Yield: 4 servings. In a 2 quart casserole combine juice, honey, butter, lemon peel, salt and nutmeg. Stir in cornstarch, until smooth. Stir in carrots. Cover with lid. Cook at HIGH 10-11 minutes; stir once. Let stand. Covered, 3 minutes; stir once. Let stand covered, 3 minutes before serving.