1Clean and slice carrots. We like them cut in longer pieces but coins are OK too.
Cook carrots in a small amount of water until tender. Drain water and reserve 2 tablespoons of water. Set carrots aside for a while.
2In same saucepan mix reserved water, butter, honey, brown sugar, and ginger. Stir and cook until heated thoroughly and well mixed. Return carrots to pan. Continue cooking until carrots are hot and covered in glaze. Serve hot.