3 c. carrots, sliced 1 inch pieces
1 tbsp. sugar
1 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 c. orange juice
1 tbsp. butter

Cook carrots, drain. Combine next 5 ingredients; cook and stir until thickened and bubbly, about 1 to 2 minutes. Stir in butter. Pour over carrots. Garnish with parsley, 4 to 6 servings.