Yield: 2 servings
In a small saucepan, cook the carrots in water until tender; drain. Remove carrots; set aside and keep warm.
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.
Please note that some ingredients and brands may not be available in every store.