| 1/4 c. | orange juice | | 3 T. | honey | | 3 T. | margarine, melted | | 1/2 t. | grated lemon peel, optional | | 1/4 t. | salt | | dash | nutmeg | | 2 t. | Cornstarch | | 1 lb. | carrots, sliced 1/2" thick or baby carrots |
| | In 2-quart casserole, combine juice, honey, butter, lemon peel, salt and nutmeg. Stir in cornstarch; mix until well blended. Stir in carrots. Cover with lid.
Cook at HIGH 7 to 8 1/2 minutes; stir once. Stir; let stand, covered, 3 minutes before serving. |
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