Ginger Glazed Carrots

Apparently we need more veggies around here. Monday I made some quick vegs to stash in the 'fridge.

• Peas & (dried) parsley (and sea salt)
  
• Green asparagus (now in season; thin ones) (pour boiling water over them and cover to cook/steam for 10 minutes)
  
• Lemon corn (mini kernels [niblets] and added cajun lemon vegetable spices)
  

Today I'll be making Ginger Glazed Carrots

Ingredients:

• 1 jar baby carrots (I don't like cans and fresh babies aren't available; nor do I feel like tourne-ing a bunch of them)
• 1 t salt (for the cooking water)
  
• 2 T ginger, fresh ground (actually, use the microplane - don't bother peeling it) [or 1 t powdered)
• 2 T butter (not margarine)
  
• 1 T brown sugar
• 1/2 t salt
  

Procedure:

• Cook carrots in salted water (just covered) until just barely tender
• Drain carrots, & get ready to transfer to the saute pan
  
• Meanwhile
• Put butter into sauté pan - on high heat
  
• Sauté, browning slightly, until nutty
• Add brown sugar, ginger and salt - lower heat
  
• Disolve the sugar
  
• Add the carrots
  
• Saute to glaze the carrots
  
• If the mix is thick add 1 T of water at a time until it's functioning as a glaze, not an icing
  

Done. Simple? ¿Yes?
Time: 20 minutes, tops

Notes:

1. I use a small (but not tiny) jar of carrots. The size of the jar determines the proportions of the rest of the ingredients. You can work it out - no problem.
   
2. Powdered vs fresh ginger. Some say to substitute 1/8 t ground ginger (dry powdered) for 1 T fresh ground/minced ginger. That's too little in my opinion; I don't believe that dried ground ginger is 24 times as flavorful as fresh. This recipe uses an equivalent of 1/2 t per T.
3. Update (later the same day): My butter/sugar/ginger mix had the sugar lump up quite badly rather than disolve so I had to discard the lumpiness before adding the carrots. Don't know why; might have been too little butter for too much sugar. Better luck next time.
   
4. Some recipes like this one add a touch of nutmeg