Glazed Dijon Carrots

1 (16 ounce) package baby carrots, sliced

½ cup water

3 tablespoons butter

2 tablespoons brown sugar

1 tablespoon Dijon mustard

½ teaspoon ground ginger

¼ teaspoon salt

Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and transfer carrots to a serving dish.

Heat butter in the same saucepan over medium heat; add brown sugar, mustard, ginger, and salt. Cook and stir until sugar is dissolved, 2 to 3 minutes. Pour sauce over carrots; toss to coat.