3 bunches or 3 (16 oz.) bags carrots
4 tbsp. (1/2 stick) butter
2 tbsp. minced, peeled gingerroot or 1 tsp. powdered ginger
2 tbsp. light brown sugar.

Forty minutes before serving, peel carrots, leave whole. If large, cut lengthwise in half. In a 12 inch skillet over medium heat, heat carrots, butter, ginger, brown sugar and 3/4 cup water to boiling. Reduce heat to medium low. Cover and simmer 15 to 20 minutes or until carrots are tender. Remove cover and continue cooking, stirring gently until liquid evaporates and carrots are glazed, about 5 minutes.