- 4 C. of cold water
- 1/4 tsp. salt
- 1 1/2 lb. carrots, peeled and cut into 1½-inch sticks
- 1 Tbs. unsalted butter or margarine ¼ C. honey
- 1 tsp. sugar
- 1/2 tsp. ground allspice
- 1/4 tsp. black pepper
- 1/8 tsp. cinnamon
In a medium-size saucepan, bring the water and salt to a boil over high heat. Add the carrots; cook for 3 minutes or until crisp-tender. Transfer to a colander and rinse with cold water.
In the same saucepan, melt the butter over moderate heat. Add the honey, sugar, allspice, pepper, and cinnamon and stir until bubbly. Add the carrots and heat, tossing, for 3 minutes or until well coated and hot.