1 pound of baby carrots
1 teaspoon of butter
1 teaspoon of brown sugar
1/4 teaspoon of grated fresh ginger or 1/8 teaspoon of dried ginger
Steam the carrots for 10 minutes. Remove the carrots from the heat and set them aside.
In a saucepan, melt the butter. Add the brown sugar and the ginger. Cook this mixture over low heat, stirring constantly, until the sugar is dissolved.
Add the carrots and stir gently until all of them are well coated with the seasoned-butter and are heated thoroughly.
Serve hot.
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