Scrub carrots, peel if needed. Cut into matchsticks.

Place carrots and orange juice in a shallow pan. Bring to a boil, and let continue to boil, to both cook the carrots and reduce the liquid.

When the juice has boiled down by half, add ginger. Start to stir every minute or two.

When the juice is boiled almost away, leaving just a little liquid in the pan and glazing the carrots, add butter, stir, and serve.