Instructions: In a large nonstick skillet, melt butter over medium heat. Add scallions and cook 1 minute, stirring constantly. Add carrots and chicken broth.

Cover and simmer 10 to 15 minutes, or until the carrots are tender. Stir in honey and nutmeg. Cook, uncovered, 1 minute, or until any remaining liquid evaporates. Serve warm.

Yield: 4-6

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