Copper Carrots For Two

Directions

1. In a small saucepan, cook carrots in water until tender; drain. Remove carrots; set aside and keep warm.
2. In the same saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan; heat through. Sprinkle with parsley.