3-4 tablespoons butter
1 teaspoon fresh ginger, minced
4 tablespoons honey
1/4 cup water
2 bunches carrots, scrubbed and sliced
1 teaspoon orange zest
1/4 cup fresh orange juice
1. Melt the butter in the hot frypan. Add ginger and honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 5 minutes.
2. Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente and the sauce glazes the carrots. Add pepper and salt to taste.