20 (about 1/2 pound) baby carrots, peeled, but with 1-inch green top left on
1 tablespoon butter
1 tablespoon honey
1 3-inch-by-1/2-inch-piece ginger, peeled and cut into 1/4-inch-think matchsticks
1. Bring a pot of water to a boil. Add carrots; cook until just tender, 3-4 minutes. Drain carrots; pat dry with paper towels.
2. Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes.
Remove from heat and serve.