Eating Well; serves 4; ready in 15 minutes

1 Tablespoon canola oil
3 cups grated carrots
1 Tablespoon minced fresh ginger
1/2 cup orange juice
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Heat oil in a large nonstick skillet over medium-high heat. Add carrots and ginger; cook, stirring often, until wilted, about 2 minutes. Stir in orange juice and salt; simmer, uncovered, until the carrots are tender and most of the liquid has evaporated, 1-2 minutes. Season with pepper and serve.