1 lb. (5 or 6) carrots, pared
1 tbsp. sugar
1 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 c. orange juice
2 tbsp. butter
Snipped parsley

Slice carrots crosswise on the bias, about 1 inch thick. Cook, covered in boiling, salted water until just tender, about 15 minutes. Drain.

Meanwhile, in small saucepan, combine sugar, cornstarch, salt and ginger. Add orange juice. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in butter until melted. Pour over hot carrots, tossing to coat evenly. Turn into serving dish; sprinkle with parsley.