2 cans baby carrots
1 tbsp. granulated sugar or brown sugar
1 tsp. cornstarch
1/4 tsp. ground ginger
1/4 c. orange juice
2 tbsp. butter

Heat and drain carrots. Meanwhile, in small saucepan combine sugar, cornstarch, ginger and 1/4 teaspoon salt. Add orange juice; cook, stirring constantly, until thickened and bubbly. Boil 1 minute; remove from heat. Stir in butter. Pour over hot carrots, tossing to coat evenly. Garnish with parsley and orange twist, if desired.