From Better Homes & Garden web site

serves: 10 to 12 and 1 POINT per serving

Ginger and Honey Glazed Carrots

A side dish for all ages and all holidays. Fresh, tender-sweet carrots
are lightly coated with a buttery glaze accented with fresh ginger.

6 cups water
3/4 teaspoon salt
3 pounds young, small carrots with tops trimmed to 2 inches, peeled or
scrubbed, or 3 pounds packaged peeled baby carrots
2 tablespoons butter
2 tablespoons honey
4 teaspoons minced fresh ginger


1. Line a baking sheet with paper towels. In a 12- or 14-inch heavy
skillet combine water and the 3/4 teaspoon salt. Bring to boiling. Add
carrots. Return to boiling; reduce heat. Cover and simmer about 10 to
12 minutes or until carrots are just tender. Drain carrots. Carefully
turn out onto prepared baking sheet. (When green tops are left on carrots
during cooking, they become very fragile. As the carrots cook, some of
the tops may come off.) Pat dry with additional paper towels.

2. To glaze carrots, in the same heavy skillet combine butter, honey, and
ginger. Stir constantly over medium heat until butter is melted. Carefully
add carrots. Toss gently for 2 to 3 minutes or until carrots are
thoroughly coated with glaze and heated through completely.

3. To serve, arrange carrots in a shallow bowl or on a platter; drizzle
with remaining glaze from pan. Makes 10 to 12 servings. 1 point per serving

Make-Ahead Tip: Carrots may be cooked, cooled, covered, and refrigerated
up to one day ahead. Bring to room temperature (takes about 1 hour) when
ready to glaze. Heat carrots in glaze for 4 to 5 minutes.

Nutrition facts per serving: 90 calories, 3 g total fat, 1 g saturated
fat, 6 mg cholesterol, 266 mg sodium, 17 g carbohydrate, 4 g fiber,
1 g protein, 309% vitamin A, 4% vitamin C, 3% calcium, 5% iron.