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

1. Place carrot pieces in a saucepan. Add cold water to cover. Cook carrots until tender, 25 to 30 minutes.

2. Melt butter in small saucepan. Add brown sugar, ginger and caraway seeds. Mix and set aside.

3. Drain carrots and return to pot. Pour butter mixture over them and cook over low heat for 5 minutes, stirring occasionally.

4. Transfer to serving dish. Serve immediately.