1.5 lbs baby carrots
3 T butter
2 T sugar
1/2 tsp ground ginger
1/4 c orange juice
Place baby carrots in a skillet and cover with water. Bring water to a boil, cover, and simmer until crisp-tender, about 10 minutes. The goal is to steam them lightly, not boil them to mush.
Drain carrots. Melt butter with sugar and ground ginger in the pan. Add orange juice, and stir well to make a sauce. Return carrots to the pan and stir to coat with the sauce. Simmer uncovered over medium heat for 3 to 4 minutes.
Suggested menu: Salmon patties, glazed ginger carrots, and rice.
Source: Modified and combined several recipes