Carrots a la Orange

1 lb sliced or baby carrots
1/4 cup orange juice
1 tsp cornstarch
2 Tbs unsalted butter
1 Tbs sugar
1/4 cup grated ginger
1/4 tsp kosher salt
fresh chopped parsley

In a medium saucepan, cover carrots with water and cook over medium-high heat until tender. Drain well and reserve.

Combine the cornstarch with the orange juice to make a slurry. Add the butter and sugar to the pan and stir until the butter is melted and the sugar is dissolved. Add the ginger, salt and orange juice slurry and stir to combine.

Add the cooked carrots, stir to coat, and cook until carrots are heated through. Garnish with fresh chopped parsley and serve.