Peel the carrots and slice on the diagonal into rounds, about 1/2″ thick.
Bring a large pot of water to a boil. Add 1 Tbsp. of salt and then the carrots.
Cook the carrots until they are just tender – approximately 4 minutes.
Drain carrots in a strainer. Set aside.
Return the pot to the stove and add the butter, brown sugar and fresh ginger.
Stir mixture until the butter and sugar have melted and just started to bubble.
Remove the pot from heat and stir in the carrots to coat well with the glaze.
Taste and season with additional salt if needed.
Serve immediately or cool and refrigerate for up to 2 days before reheating.