Herbed Carrots

Saute until golden:

   4 tablespoons butter

   3 tablespoons olive oil

   3 tablespoons minced onion

   2 large cloves garlic, minced

Add and cook for 5 more minutes

   2 pounds carrots, sliced into thin rounds

Add, stir, cover, and cook for 10 more minutes:

   2 teaspoons honey

   2 bay leaves

   1 cup dry white wine

Add:

   4 tablespoons chopped fresh parsley

   1 tablespoon basil

   salt and black pepper, to taste

   freshly grated nutmeg, to taste

Increase heat to medium-high and cook uncovered until carrots are crisp-tender and liquid has evaporated.  Remove bay leaves and serve.