1 pound carrots, peeled
Cut the carrots in half and then in quarters (to resemble sticks). Arrange in a baking dish.
Melt the butter in a saucepan, add the brandyand ginger, and cook for about 5 minutes.
Pour the butter/brandy mixture over the carrots, cover and bake for 45 minutes to 1 hours (testing for doneness) in a preheated 350 degrees F. oven.