Orange and Ginger Glazed Carrots

Orange and Ginger Glazed Carrots

4 carrots, peeled and sliced on the diagonaljuice of one naval orange, about 1/2 cup

1 teaspoon orange zest (1 to 2)
1 teaspoon fresh ginger, grated (1 to 2)
1 tablespoon butter, softened
salt and pepper, to taste

Steam the carrots until just tender; remove from heat.
In a medium saucepan, reduce the orange juice to about 2 tablespoons; stir in the orange zest and ginger. Add the carrots and toss to coat. Of the heat add the butter, swirling pan to melt. Season with salt and pepper to taste.