1   tsp. butter

3    cups thinly sliced carrots (about 1 lb.)

1½ Tb. sugar

½   tsp. grated fresh ginger

Salt, optional

Pepper, to taste

In a large nonstick skillet, heat butter until foam subsides. Add carrots, sprinkle with rest of ingredients. Mix to combine. Cover and cook over low heat until carrots are tender, about 10 minutes. Serves 4.

Posted by Susan Tornheim