1	16 oz. Pkg.	Peeled baby carrots
3/4	Cup	Water
2	Tbsps.	Butter, divided
1/4	Cup	Honey
2	Tbsps.	Orange juice
1	Tsp.	Ground ginger
1/8	Tsp.	Salt
1/8	Tsp.	Ground nutmeg
1/2	Tsp.	Parsley flakes

In a large skillet, combine carrots, water and 1 tablespoon butter. Bring to boiling; reduce heat to medium. Cover and cook for 6 to 8 minutes or until carrots are nearly tender. Drain; return to skillet.

In a small bowl, combine honey, orange juice, ginger, salt and nutmeg; pour over carrots. Add the remaining butter.

Cook, uncovered, for 5 to 6 minutes more or until carrots are tender, stirring frequently to glaze carrots. Just before serving, sprinkle with parsley.

YIELD: 4 Servings