8 med. carrots, peeled and quartered
1/2 tsp. salt
1 cinnamon stock
1 1/2 tbsp. butter, melted
1/2 tsp. ground ginger
2 tbsp. brown sugar, packed
1 1/4 tsp. chopped parsley

Place carrots, salt, and cinnamon stick in saucepan. Add water to cover. Simmer, covered, for 20 minutes, until tender but crisp. Combine butter with ginger, sugar, and parsley. Toss lightly with drained carrots.