- Bring water to boil in large saucepan; add carrots; cover; cook over medium-low heat 10 minutes or until tender-crisp; drain well.
- Push carrots to one side of saucepan; add teriyaki sauce, butter, brown sugar, nutmeg; blend well, then stir into carrots; cook 2 minutes, stirring gently until carrots are glazed.
- Serve with ham, pork, lamb or chicken.