1 lb. carrots
2 tbsp. unsalted butter
3 tbsp. dark brown sugar
2 tsp. powdered ginger
Salt and pepper to taste

Peel carrots and cut into julienne strips. Boil until tender; drain and dry, and return to sauce pan. In separate sauce pan melt butter and add the ginger and brown sugar. Next add the carrots and cook stirring over low heat 3 to 4 minutes.