Cook carrots in a medium saucepan in boiling water, for 10 minutes or until carrots are fork tender. Drain water and remove carrots to serving dish, set aside.

Melt butter in saucepan over medium-low heat. Whisk in honey, salt, ground ginger, crystallized ginger and cornstarch. Gradually whisk in orange juice. Bring to a boil over medium heat, whisking constantly for 1 minute. Remove from heat.

Add sliced cooked carrots, toss to coat. Garnish with sliced almonds.