1 lb baby carrots (or medium carrots, peeled and sliced)
1 Tbs butter
1 orange, juiced (about 1/4 cup)
1/2 tsp fresh grated orange peel
1/2 tsp fresh grated ginger
2 Tbs brown sugar
1/4 tsp coarse kosher salt
Roast or steam carrots until tender. Set aside.
Melt butter in a saucepan. Add remaining ingredients. Bring to a boil; boil 1 minute. Stir in carrots and cook for 2 minutes.