8 med. carrots
1 tbsp. brown sugar
1 tsp. cornstarch
1/4 tsp. ground ginger
1/4 c. orange juice
2 tbsp. butter

Slice carrots about 1/2" thick. Cook in boiling water until tender, about 15 minutes. Drain. Meanwhile, in small saucepan, combine brown sugar, cornstarch, ginger and orange juice. Cook over medium heat, stirring constantly until thick and bubbly. Boil one minute; remove from heat. Add butter and stir until melted. Pour over carrots, tossing to coat evenly.