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Ingredients
- 10 carrots, peeled,halved crosswise and quartered lengthwise
- 6 tablespoons butter
- 1/3 cup sugar
- 1/2 teaspoon ground ginger
Method
- Boil carrots for 8-10 minutes until crisp-tender.
- Drain.
- Combine remaining ingredients in skillet over medium heat, stirring until butter melts.
- Reduce heat to low.
- Add carrots and toss well until coated.