• 3 tablespoons butter or shortening
• 1/4 cup orange juice
• 1/4 cup honey
• 1 1/2 teaspoons salt
• 1/4 teaspoon ginger
• 1/2 teaspoon dried mint flakes (optional0
• 4 cups sliced carrots

Melt butter or shortening in skillet.  Stir in a mixture of the next five ingredients.

Bring to boiling; add carrots, cover tightly and cook slowly over low heat until carrots are tender, about 25 minutes, stirring occasionally.

Serve garnished with toasted slivered blanched almonds (optional).

When using butter consider if this should be a Parve, Dairy or Meat Dish

Vegetable Dishes -- Rosh HaShanah -- Passover -- Shabbat

Carrots can be stored fresh for months, and they don't object to being canned, frozen or dried. They are equally at home with sweet or savory dishes, elegant or everyday creations.