2 tablespoons butter or margarine, divided
3/4 cup water
1 pound whole baby carrots
1/4 cup honey
2 tablespoons orange juice
1 teaspoon McCormick Ground Ginger
1/8 teaspoon McCormick Ground Nutmeg
1/2 teaspoon McCormick Parsley Flakes


Place 1 tablespoon butter and water in a skillet. Add carrots, cover, and cook over medium heat 6-8 minutes or until crisp-tender. Drain, leaving carrots in skillet.

Combine next 4 ingredients. Pour over carrots and add remaining 1 tbsp. butter.

Cook, uncovered, over medium heat, 5-6 minutes, stirring frequently to glaze carrots.

Sprinkle with parsley just before serving.

Makes 4 servings

This recipe created by McCormick, Inc.