1 lb. baby carrots

4 tbs. butter

1/4 cup dark brown sugar

2 tbs. fresh ginger (grated)

salt and pepper


1. In boiling water, add carrots. Boil for 10 minutes and drain well. (Carrots should be tender, not breakable.)

2. In a skillet, add butter, brown sugar and ginger. When butter has melted, add carrots. Mix carrots thoroughly. Add a pinch of salt and pepper. Cook over medium heat for 5 minutes.

Serve warm.