In a 10-inch nonstick skillet, combine the orange rind orange juice, butter, honey, ginger, salt, and pepper and bring to a boil. Add the carrots, lower the heat, and simmer, covered, for 5 minutes or until the carrots are slightly tender but still firm.

Raise the heat to high and boil the mixture, uncovered, shaking the pan frequently, for 5 minutes or until the liquid has reduced to 3 tablespoons and the carrots are crisp-tender and nicely glazed.