1 1/4 lb. peeled carrots, cut on diagonal
1 tsp. freshly grated orange peel
1/4 cup fresh orange juice
2 tsp. butter or margarine
2 tsp. honey
1 tsp. grated fresh ginger
1/4 tsp. salt
Place carrots in a large skillet, cover with water and bring to boil.
Reduce heat, cover and simmer until crisp-tender, about 3 minutes. Pour
off water leaving carrots in pan.
Add remaining ingredients and stir over medium-high heat until carrots are
glazed, 1-2 minutes.