1 lb. carrots (or approximately 4 cans)
3 tbsp. butter
1/3 c. maple syrup
1/2 tsp. fresh grated ginger root
1/2 tsp. fresh grated nutmeg

Scrape carrots and cut into 1 inch diagonal slices. Parboil 15 minutes in lightly salted water. Drain, add butter, syrup and spices. Simmer over lowest heat 10 to 15 minutes.