3 c. sliced carrots (about 1 lb.)
1/4 c. margarine
1/3 c. lite pancake syrup
1/2 tsp. ground ginger
1/4 tsp. grated orange peel
chopped parsley (optional)

Cook carrots in 1-inch boiling water for 10 to 20 minutes or until tender. Drain. In small saucepan, melt margarine. Stir in syrup, ginger and orange peel. Cook 1 minute. Pour glaze over carrots. Stir. Garnish with chopped parsley, if desired. Yield: 4 servings.