1 tbsp. unsalted butter
3/4 c. orange juice
1 1/2 tbsp. minced ginger or 1 tsp. ground ginger
3 strips orange peel, each 2 inches long x 1/2 inch wide
8 med. carrots, sliced 1/4 inch thick

Melt butter in saucepan. Add orange juice, ginger, and orange peel and bring to a boil. Add carrots and simmer, uncovered, until all the liquid has evaporated and the carrots are tender and nicely glazed, 10 to 12 minutes. Serves 4.