6 Tbs butter (no substitutes) 1/2 c sugar 1/2 tsp ground ginger 10
carrots, sliced into quarter sticks
Directions
Boil carrots until crisp-tender. Drain well. Melt butter, combine with
sugar and ginger. Glaze carrots. (I usually drain them in a big colander
and then melt the butter in that same pot, add the sugar and ginger, and
dump the carrots back in to glaze them. Less mess.)