2 lbs. carrots
1/3 c. sugar
6 tbsp. butter
1/2 tsp. ground cinnamon OR
3/4 tsp. ground ginger

Peel carrots and cut in Julian strips. Cook, covered in small amount of boiling salted water until just tender 6 to 8 minutes. Drain well. Mix sugar, butter and cinnamon or ginger in large skillet. Cook and stir until well blended. Add carrots; cook over low heat, stirring often until carrots are shiny and well glazed. Garnish with parsley if desired. 8 servings.