Wine-Glazed Carrots

Cook carrots in water to cover with 1 teaspoon salt until tender, approximately 12 minutes. Drain and place in a shallow buttered baking dish.

Melt the butter in a heavy skillet and slowly stir in the sugar, remaining salt and nutmeg. Stir with a wooden spoon until the sugar dissolves and turns a light caramel color. Stir in the wine and pour over the carrots. Heat in a 350F oven for 15 minutes.