1/3 cup heavy cream
2 tablespoons unsalted butter
2 teaspoons granulated sugar
2 teaspoons dried parsley
1/4 teaspoon nutmeg, grated
1/4 teaspoon salt
1/8 teaspoon ground black pepper
In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender. Drain water from pan & toss carrots with remaining ingredients. Over low heat, stir carrots until sauce is heated through & serve.