Sunshine Carrots
5 medium carrots,
washed and peeled
1 Tbsp. brown sugar
1 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 cup orange juice
2 Tbsp. butter
Cut carrots diagonally in 1 inch chunks. Cook covered, in boiling, salted water for about 15 minutes, or till just tender; drain. Meanwhile, combine next 4 ingredients in small saucepan. Add orange juice; cook, stirring constantly, till mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots, tossing to coat evenly. Serves 4.

Stir Fry Carrots;
4 medium carrots coarsely grated or sliced thin.
1 lb. fresh asparagus cut in 1 inch chunks.
Melt 3 Tbsp. butter in a skillet on medium heat. Add carrots, asparagus and a dash of salt to taste. Stirring often to prevent burning, cook 5 to 8 minutes or till tender. Enjoy.
The great thing about this recipe is you can add 1 to 2 cups of any other fresh vegetable, that's in season, to the carrots. I use them all.