24 carrots, cut in 1-inch
lengths, or 4 (10 oz.)
boxes frozen carrots
4 Tbsp. or 1/2 stick butter
1/4 c. brown sugar
dash of salt
1 1/2 tsp. ginger
Cook carrots in just enough water to cover in saucepan
with lid until tender. Drain and add butter, brown sugar,
ginger and salt. Mix very well. Cook over low heat and stir
often, about 5 minutes.
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