1 lb. carrots, peeled and cut into 1/4-inch slices
1/4 c. butter
1/4 c. firmly packed brown sugar
2 tsp. powdered ginger
Salt and pepper to taste

Boil carrot slices 15 to 20 minutes until tender. Drain and dry completely on paper towels. Return to saucepan. In a separate saucepan, melt butter, add sugar and ginger. Add carrots, salt and pepper, and cook, stirring over low heat for 5 to 10 minutes. Serve immediately.

Serves 8.