1. Toast almond slivers by putting them in dry skillet over medium heat, shaking frequently, until golden brown and aromatic. Set aside.
2. In a large saucepan, put carrot coins and butter over medium-low heat, stirring and cooking until carrots start to soften. Stir in the almond extract, nutmeg, and cinnamon, salt and pepper, stirring to combine. Continue cooking over medium-low heat until carrots are tender but not too soft.
3. Remove from heat and add toasted almonds, tossing to combine. Taste for salt and pepper and adjust. Serve warm.
If you're not a big fan of carrots, this is a recipe that will change your mind. Because the carrots are not boiled in water, they don't get mushy, watery, or lose their flavor.
The almonds and nutmeg really jump-up the flavor, too. If you don't have almond extract (or don't want to use it) just try adding vanilla extract to get that little sweet kick.