Glazed Dijon Carrots

1 pkg baby carrots
1/2 c water
3 tbsp magerine
2 tbsp bown sugar
1 tbsp dijon mustard
1/2 tsp ground ginger
1/4 tsp salt

In a sauce pan, bring carrots and water to a boil.
Cook for 10-12 minutes or until tender.
Drain.
Place carrots in a serving dish.
In saucepan, melt margerine.
Add brown sugar, mustard, ginger and salt.
Cook and stir unril sugar is dissolved.
Pour over carrots and toss to coat.