Ingredients

2 1/2 lbs. baby carrots or large carrots, peeled, cut into 3 inch lengths and quartered.

3 T honey

2 T butter

1 T chopped fresh ginger

1/4 tsp. ground ginger

Preparation

Cook carrots in salted water 8 minutes, drain.

Stir Honey, butter, gingers in skillet over low heat until blended. Add carrots and heat through, until glaze begins to thicken, about 5 minutes. Transfer to platter.