This low sugar version of glazed carrots calls on orange juice and honey for sweetening and ginger for zesty flavor. Keep fresh ginger in the fridge, tightly wrapped, up to 3 weeks, or freeze it up to 2 months.
In a large saucepan cook the carrots, covered, in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. Drain well.
Meanwhile, in a small bowl stir together the orange juice, honey, and ginger; drizzle over warm carrots. Toss to coat. To serve, sprinkle with parsley and, if desired, orange peel. Makes four 3/4-cup servings.