2 lb. baby carrots, scrubbed clean
1/4 lb. unsalted butter (1 stick)
1 1/2 tbsp. brown sugar
2 tbsp. freshly chopped ginger
Juice of 1/2 lemon
1/4 tsp. salt
1 lg. clove garlic, mashed
1 tbsp. freshly chopped sage (or 2 tsp. dried)

Poach carrots in water or chicken stock until just tender. Melt butter and add all other ingredients, then add the drained carrots and gently saute 2 to 3 minutes to blend flavors. Serves 6.