When I think of glazed carrots with ginger, I think of a recipe from The Silver Palate Cookbook that I've been making for years: it's just carrots, butter, brown sugar, and powdered ginger. It's nice, but I think I like this recipe even better--without the sugar, the natural sweetness of the carrots shines through. Good carrots are essential--it's worth paying extra for organic from the supermarket. (Better, of course, when you get them from your Farmer's Market or CSA, but in Minnesota, those options are long gone).
How I love silicone spatulas, by the way. I always feel that I'm doing something wrong when I subject it to direct heat, remembering the times I have melted spatulas. But they've never failed me.