6 c. carrots (rounds)
1/4 c. butter
3 med. sized onions, sliced
2 tbsp. sugar
2 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. ground ginger
1/2 c. orange juice
Chopped parsley

Cook carrots until crisp tender, drain. Melt butter.

Cook onions until tender, not brown.

Combine sugar, cornstarch, salt, ginger and orange juice. Heat (low) until thick and smooth, stir constantly.

Combine carrots, onions and orange juice mix, toss to coat.

Place in casserole (can refrigerate overnight at this point).

Heat in covered casserole at 350 degrees for 20 to 40 minutes. Top with chopped parsley. Serves 10 to 12.