1 bag baby carrots
1 tbsp. brown sugar
1 tsp. cornstarch
1/4 tsp. ground ginger
1/4 c. orange juice
2 tbsp. butter

Cook carrots. In small saucepan, combine sugar, cornstarch, ginger, and salt. Add orange juice; cook until thickened and boiling. Remove from heat. Stir in butter. Pour over hot carrots and serve.