Melt in skillet:

2 tablespoons butter

Add:

8 carrots, cut diagonally into 1/4" pieces
2 med. onions, sliced in thin wedges
1/4 tsp. ground ginger

Cook, covered 5-7 minutes, stirring occasionally.

Stir in:

1/4 c. orange juice
1/4 c. red currant jelly
1/4 tsp. salt

Cook uncovered 3-4 minutes, stirring frequently, until vegetables are tender and glazed with jelly mixture. Sprinkle with parsley and serve.