Cut medium carrots in half lengthwise and then crosswise into 2-inch pieces. Or, cut baby carrots in half lengthwise. In large skillet, cook carrots, covered, in 1 cup water 8 to 10 minutes or until crisp-tender. Drain.
Add 2 tablespoons water, honey, butter and nutmeg to skillet. Stir to combine. Bring to gentle boil and cook about 2 minutes more, stirring often, until carrots are glazed. Season to taste with salt.
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