8 carrots, scraped and sliced
3 tbsp. butter
1 generous tbsp. brown sugar
1 tsp. cornstarch
1/4 tsp. ground ginger
1/4 c. orange juice
Dash of salt

Place carrots and butter in a bowl and cover with plastic wrap. Cook on high 6 to 7 minutes or until tender crisp, stirring once.

Combine brown sugar, cornstarch, salt, ginger and orange juice. Stir into carrots. Cover tightly and cook on high 1 1/2 minutes or until mixture boils; stir. Makes 4 to 6 servings.