2 lbs. carrots
1/3 c. sugar
6 tbsp. butter
1/2 tsp. ground cinnamon (or 3/4 tsp. ground ginger)

Peel carrots and cut in julienne strips. Cook, covered, in small amount of boiling, salted water just until tender, about 6 to 8 minutes. Drain well. Mix sugar, butter and cinnamon (or ginger) in a large skillet. Cook, stirring, until well blended. Add carrots; cook over low heat, stirring often, until carrots are shiny and well glazed. Garnish with parsley. Makes 8 servings.