This is a pure and simple side dish all ages like.
The apples are sautéed in butter producing just enough sweet juice in which to cook the carrots.
Before serving, you stir on a glaze of honey, nutmeg or cinnamon. Most of the time, I serve it without the honey and spice. My family likes them both ways.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.