16 oz. fresh baby cut carrots 1/4 c. water 1 tbsp honey 1/2 tbsp margarine 1/4 tsp each cinnamon and salt
In medium saucepan, combine all ingredients, stir well and bring to a boil. Reduce heat; cover and simmer until carrots are just tender, about 10 minutes. Uncover, cook over medium-high heat until almost all liquid evaporates, about 3 minutes. Yield: 4 servings.
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