1 lb. carrots, thinly sliced

(Or 2 (16 oz.) sliced can carrots (drained) - canned is faster because they are already cooked.) 1/4 c. butter 3 tbsp. honey 3 tbsp. pancake syrup or Karo syrup 1 tbsp. lemon juice 1/4 tsp. ginger (ground) 1/4 c. sliced almonds

Cook carrots (if raw) in boiling water about 8 minutes; drain. Put carrots into 1 quart baking dish. Stir in all ingredients except almonds. Coat carrots well. Bake uncovered in preheated oven, 350 degrees, for 25 minutes; stir occasionally. Sprinkle almonds on top after baking and before serving. About 4 servings.