3 c. sliced carrots
1/4 c. sugar
2 tbsp. butter
1 tsp. crystallized ginger

Heat 1 inch salted water to boiling. Add carrots, heat to boiling. Reduce heat, cover and cook 5 minutes; drain.

Cook and stir sugar, butter and ginger in same pan until bubbly. Add carrots. Cook 1-2 minutes over low heat, stirring occasionally until glazed and heated through out.

Microwave: Microwave carrots and 2 tablespoons water in 1 1/2 quart casserole dish, cover tightly. Cook 4-6 minutes, stir after 2 minutes until crisp and tender; drain. Add sugar, butter and ginger. Cover and cook 2-3 minutes. Stir after 1 minute until carrots are warm.