Fresh ginger and pure maple syrup glazed carrots

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Hi Nancie this may be a bit strange getting a thanksgiving recipe from someone who doesn't celebrate that particular holiday, but in my travels over the years I was once privileged to spend a thanksgiving holiday in the US and this was one of the side dishes :)
Fresh ginger and pure maple syrup glazed carrots

4 pound carrots, cut diagonally into 1/4-inch-thick slices
1/4 cup water
1 tablespoon grated peeled fresh ginger
3 tablespoon margarine or butter
1/3 cup(s) dark pure maple syrup
1 tablespoon cider vinegar
Salt and pepper
Chopped fresh parsley leaves for garnish
In 5- to 7-quart saucepot, combine carrots, water, ginger, and 2 tablespoons margarine. Cover and cook on medium 10 minutes, stirring occasionally. Uncover and cook 10 to 12 minutes or until liquid has evaporated and carrots are almost tender.
Add maple syrup, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and heat to boiling on medium-high. Boil 8 to 10 minutes or until syrup is thick and carrots are tender and coated with glaze, stirring frequently. Remove pan from heat; stir in remaining 1 tablespoon margarine. To serve, spoon carrots into serving bowl and garnish with parsley. As a variation she also baked the carrots in the oven until brown on top rather than serving straight away in a bowl, it was yummy! is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to