Sunshine Carrots

Directions

1. 1
   Bias-slice carrots crosswise about 1/2-inch thick.
2. 2
   Cook, covered, in boiling, salted water, until just tender, 15 to 20 minutes; drain.
3. 3
   Meanwhile, combine sugar, cornstarch, salt and ginger in small saucepan.
4. 4
   Add orange juice, stirring constantly, until mixture thickens and bubbles.
5. 5
   Boil 1 minute.
6. 6
   Stir in butter or margarine.
7. 7
   Pour over hot carrots, tossing to coat evenly. Garnish with parsley, if desired.
8. 8
   Makes 6 servings.