1/2 lb. fresh carrots or baby carrots
1/2 stick margarine
6 Tbsp. brown sugar
1 tsp. cinnamon
1 tsp. ginger (optional)

Clean carrots and cut into bite-size pieces. Steam 10 minutes in a small amount of boiling water (just until tender). Melt margarine in a large skillet over low heat. Add brown sugar, cinnamon and ginger. Cook 1-2 minutes. Add hot carrots, stirring well to coat. Remove when shiny and well glazed.