7-8 medium carrots
1 tbsp. sugar
1 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 c. orange juice
2 tbsp. butter
Chopped parsley

Cut carrots on the bias into 1/4 inch thick slices. Cook, covered, in boiling, salted water until just tender, about 7 to 10 minutes. Drain. Combine sugar, cornstarch, salt, and ginger in a small saucepan. Add orange juice and cook, stirring constantly, until mixture thickens and bubbles. Boil 1 minute, then stir in butter. Pour over hot carrots and toss. Garnish with chopped parsley. These can be made ahead and reheated without losing any of their zest.