12 med. carrots, peeled, julienned
4 tbsp. butter, melted
1/4 c. brown sugar
1 1/2 tsp. ground ginger
1/2 tsp. caraway seed

Cook carrots in water to cover until tender crisp. Melt butter in small saucepan. Add sugar, ginger and caraway seed. Mix well.

Drain carrots. Return to pan and add butter mixture. Cook over low heat 5 minutes, stirring occasionally.