| 1 lb | Carrots, peeled and slicedor baby carrots, whole |
| 2 tablespoons | Brown sugar, packed |
| 2 tablespoons | Butteror margarine |
| 1/2 teaspoon | Ground ginger |
Cook carrots until tender- or to desired doneness. (I usually steam them to retain the most flavor).
Melt butter and add brown sugar and ginger, stirring to blend.
Add sauce to carrots and stir to coat.