Served as side dish. Vegetarian dish.

1 lb Carrots, sliced

1/4 teaspoon Salt

2 teaspoons Amaretto Liqueur

2 teaspoons Almond Extract

2 Tablespoons Butter

1 Tablespoon Cornstarch

1/3 cup Honey

Place carrots in a medium saucepan; cover with water (about 1 1/2 cups). Add salt; cook over medium heat until fork-tender, about 10 minutes. Remove carrots to a warm dish and set aside. Ladle a tablespoon or two of cooking liquid into a small dish and set aside to cool. Add amaretto, almond extract and butter to saucepan; stir constantly until butter is melted. Whisk cornstarch into the small dish of reserved (cool) liquid; whisk cornstarch mixture into saucepan and continue cooking until sauce is thickened. Stir in honey. Return carrots to pan and heat through.

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 6-8

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