6-8 med. carrots
1/2 tsp. salt
2 tbsp. butter
1/4 c. firmly packed brown sugar (honey may be used)
1 tsp. ground ginger

Wash, scrape and quarter carrots. Cook with salt in boiling water until tender. Drain. Combine melted butter, brown sugar and ginger. Pour over carrots. Cook until well glazed, turning often. If preferred, a skillet may be used for final glazing. Serves 6.