Halve baby carrots lengthwise. Quarter small carrots lengthwise; cut crosswise in 3-inch pieces.
In nonstick skillet cook carrots in hot olive oil over medium heat 10 minutes, stirring once. Add orange juice, fresh ginger, and 1/4 teaspoon salt; toss to coat. Cook, covered, 6 to 8 minutes or until carrots are tender. Uncover; cook 2 minutes or until liquid is reduced by half.
To serve, sprinkle with nuts and crystallized ginger. Makes 4 servings.