FROGHOPPER s Candied Ginger Carrots

1 (12 ounce) package baby carrots

1 cup water

3 tablespoons butter

2 tablespoons brown sugar

1 ½ teaspoons ground ginger

¼ teaspoon salt

Bring carrots and water to a boil in a saucepan, reduce heat to low, and simmer until the carrots are tender, about 10 minutes. Drain carrots; stir in butter until carrots are coated. Stir in brown sugar, ginger, and salt; bring to a boil, and cook the carrots, stirring often, until the carrots are glazed, 2 to 3 minutes.