1. Halve the carrots crosswise and then quarter lengthwise. Take a large skillet, boil 1 ½ cups water, add salt and carrot, cover and simmer for 10 to 15 minutes or till carrots are tender. Drain and replace in the skillet. Add nutmeg, butter and maple syrup, lower the heat to medium and cook, stirring occasionally till carrots are completely glazed.