Glazed Carrots

Never boil your vegetables. You lose vitamins when you do.

Get yourself a Professional set of pots and pans where you'll be supplied with a bain-marie and steamer, as depicted below: where the pot containing the carrots, once covered, goes on top on the one containing water (which will boil and cook your veggies via steam, allowing your veggies to retain all their vitamins)

If you must boil your veggies, keep the water to make a soup or a base with it. That way, you optimize you nutrient intake :)

Ok... On to Glazed Carrots:

Steam your carrots until tender.

Then, in a frying pan, add a dab of butter.

Once the butter melts, add a bit of brown sugar and grate in a wee bit of nutmeg and some fresh cinnamon (not too much! Cinnamon is an overpowering spice - Just as if you were adding salt when you really shouldn't. Follow me? *grin)

Add in your carrots. Swirl these around in the pan, until the melted brown sugar glazes them all. Serve!

Glaze your carrots at the very last minute when preparing a meal so your carrots are still hot when you serve them as a side dish.

That's it! - Enjoy!