4 cups (8 medium) carrots, sliced in to 1/4 slices
1/2 cup water
1/2 cup dry white wine
2 teaspoons margarine
1 teaspoon ground ginger
1 tablespoon lemon juice
2 teaspoons packed brown sugar

Cook first 5 ingredients in a large skillet over medium heat for about 12-15 minutes or until liquid has evaporated. Reduce heat to medium-low, stir in lemon juice and brown sugar. Cook for 5 minutes, stirring occasionally until carrots are glazed.

Makes 6 Servings
Serving Size: 6 ounces