Recipes

[novamc1]

10 servings

10 carrots, halved crosswise, then quartered lengthwise

3/4 stick of butter (6 tablespoons)

1/2 cup of sugar

1/2 teaspoon ground ginger

Boil carrots until just crisp-tender, about 8 minutes.  Drain well.

Combine remaining ingredients in medium skillet over medium heat, stirring frequently until butter is melted.

Reduce heat to low, add carrots and toss until well glazed.