1 lb. baby carrots
2 tbsp. frozen orange juice concentrate
1 tbsp. butter
1 tbsp. light brown sugar
1/4 tsp. ground ginger
salt and pepper to taste
1 tbsp. chopped parsley

Cook carrots in boiling water until tender; drain. In large saucepan, mix orange juice concentrate, butter, brown sugar, ginger, salt and pepper. Cook over medium heat, stirring often, until smooth and blended. Add carrots and parsley. Toss gently to coat.