6 med. fresh carrots (about 1 lb.) cut lengthwise into 3 x 3/8 inch strips
1/2 c. water
1/4 c. butter
3 tbsp. honey
1 tbsp. lemon juice
1/2 to 3/4 tsp. ground ginger
1/4 tsp. salt

Heat carrots and water to boiling in 10-inch skillet; reduce heat. Cover and simmer until tender, 15 to 20 minutes.

Drain; remove carrots from skillet. Cook and stir butter, honey, lemon juice, ginger and salt in skillet until bubbly; add carrots. Cook, uncovered, stirring occasionally, until carrots are glazed, about 5 minutes. Garnish with parsley. 4 servings.