4-6 carrots, scraped clean
4 tbsp. butter
1/2 c. light brown sugar, packed
1/4 c. orange juice
1/2 tsp. ground ginger
1/2 tsp. cinnamon

Slice and cook carrots (you should have about 3 cups) in lightly salted water to cover until carrots are tender; about 10 minutes. Drain well.

In same saucepan, melt butter. Add orange juice and brown sugar and cook until syrupy. Add ginger and cinnamon; stir in carrots. 4 servings.