7 or 8 med. carrots
1 tbsp. brown sugar
1 tsp. cornstarch
1/4 tsp. ground ginger
1/4 c. orange juice
2 tbsp. butter

Bias slice carrots crosswise about 1/2" thick; cook and drain. Meanwhile, in small saucepan combine sugar, cornstarch, ginger and 1/4 teaspoon salt and add orange juice; cook, stirring constantly until thickened and bubbly; boil 1 minute. Remove from heat and stir in butter. Pour over hot carrots, tossing to coat evenly. Garnish with parsley and orange twist. Makes 6 servings.