12 med. size carrots, peeled & cut into 1" length
4 tbsp. sweet butter, melted
1/4 c. brown sugar
1 1/2 tsp. ground ginger
1/2 tsp. caraway seeds

Place carrots in saucepan and add cold water to cover. Cook until tender, 25 to 30 minutes.

Melt butter in saucepan. Add brown sugar, ginger and caraway seeds. Mix and seet aside.

When carrots are done; drain and return to pot. Pour mixture over them and cook for 5 minutes.