12 med. sized carrots, peeled/cut in 1 inch lengths
4 tbsp. sweet butter, melted
1/4 c. brown sugar
1 1/2 tsp. ground ginger
1/2 tsp. caraway seeds

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

2. Melt butter in a small saucepan. Add brown sugar, ginger and caraway seeds. Mix and set aside.

3. When carrots are done, drain and return to pot. Pour butter mixture over them and cook over low heat for 5 minutes, stirring occasionally.

4. Transfer to a serving dish and serve immediately.

6 portions.