12 med. carrots cut in 1 inch lengths
4 tbsp. sweet butter, melted
1/4 c. brown sugar
1 1/2 tsp. ground ginger
1/2 tsp. caraway seeds

Place carrots in saucepan and cover with cold water. Cook until tender, 25 to 30 minutes. Melt butter in a small saucepan. Add sugar, ginger and caraway seeds. Cook on low heat and stir for 5 minutes. Drain carrots and return to pan. Pour butter mixture over carrots, cook and stir on low for 5 minutes. Serves 6.