4-6 sliced and cooked carrots (Make sure they are California carrots...they are the sweetest ones!)
1/4 c. butter
1/2 c. (packed) brown sugar
1/2 tsp. ginger
Parsley

Melt butter in frying pan. Add brown sugar, cooked and drained carrots, ginger, and sprinkle with parsley. Fry on low heat for 5-8 minutes, stirring often to coat carrots with the delicious glaze.

If you are out of brown sugar and ginger, substitute 1/2 cup of peach or apricot jam.