Carrots with Ginger-Honey Glaze

(recipe from a magazine, I'm not sure which one)

6 servings

2 1/2 lbs. carrots, peeled, cut into 3-inch lengths, quartered lengthwise
3 Tbsp. honey
2 Tbsp. olive oil
1 Tbsp. finely chopped peeled fresh ginger
1/4 tsp. ground ginger

Cook carrots in large saucepan of boiling salted water until just tender, about 8 minutes.  Drain.  Stir honey, oil, fresh ginger, and ground ginger in a large skillet over low heat until blended.  Mix in carrots.

Cook carrots over medium-high heat until glaze thickens enough to coat, tossing occasionally, about 5 minutes.  Season with salt and pepper.  Transfer to a bowl.

(I ate these with millet, and they were delicious reheated for lunches.)