Add carrots and water to medium saucepan. Cover and steam 5-7 minutes or until carrots are crisp tender; drain. In a small pan, melt butter. Add syrup and ginger; mix well. Add syrup mixture to carrots, toss until well combined. Cook over low heat 1-2 minutes or until carrots are glazed.
8 medium fresh carrots, peeled, sliced 1/4" thick
1/4 cup water
3 Tbsp. butter or margarine
1/4 cup Mississippi Belle® Pancake Syrup
1/2 tsp. ground ginger