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3 pounds carrots, sliced 1/2-inch diagonally

1/4 cup honey

2 tablespoons butter

1 tablespoon fresh gingerroot, peeled and finely minced

1. In large saucepan, add carrots and fill with enough salted water to cover. Bring to a boil, reduce heat and simmer, covered until tender, about 10 minutes.
2. While carrots are cooking, cook honey, butter, and gingerroot in a small saucepan over medium heat, stirring, until butter is melted.
3. Drain carrots well, place in serving bowl and toss with honey glaze, salt and pepper to taste.

Serves 8.