Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: slice each baby carrot into 2 or 3 pieces, then place in a 1 quart casserole dish with 1/4 cup water; cover and cook on high power 10 minutes or until tender. while carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice. cook over medium heat, stirring constantly, until sauce thickens. cook 1 minute, then remove from heat and stir in butter. if there is any water left in the carrots, pour it off, then pour sauce over carrots, tossing to coat evenly. cover and let stand 4 to 5 minutes before serving.

Target recipe: put the carrots, broth, butter, brown sugar, and ginger in a heavy-bottomed saucepan. cover the pan and cook over medium heat until the carrots are crisp-tender, about 10 minutes. remove the lid and cook, stirring, over medium-high heat until the liquid reduces to a syrupy glaze that coats the carrots, about 5 minutes. toss with the parsley and transfer to a serving bowl.