Sunshine carrots 5 medium carrots, washed and peeled 1 Tbsp. brown sugar 1 tsp. cornstarch ¼ tsp. salt ¼ tsp. ground ginger ¼ 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.   WINNING CARROTS This Is My Favorite;  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. 4 servings The Lighter Side; Substitute; Margarine for butter.