|Carrots||1 1⁄2 Pound (6 Medium Ones)|
|Boiling water||1 Cup (16 tbs), salted|
|Orange marmalade||1 1⁄2 Tablespoon|
Peel carrots and slice thinly on the diagonal.
Cook in a large, covered frying pan in a small amount of boiling salted water until almost tender; drain.
Add marmalade, butter, and nutmeg and heat, stirring occasionally, until carrots are glazed.
Contains about 65 calories per 3/4 cup serving.