1 pound baby carrots
1 Tablespoon granulated sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup orange juice
2 Tablespoons butter
Curls of slivered orange peel, optional
1. Cook carrots in boiling salted water until just tender, about 6-8 minutes; drain.
2. In a saucepan, combine sugar, cornstarch, salt, and ginger. Add orange juice and bring to a boil, stirring constantly. Boil for one minute, then add butter and stir to melt.
3. Return carrots to pan and stir to coat with mixture. Place carrots in a serving bowl and top with some chopped parsley, and orange peel, if desired.