Glazed Carrots with Ginger and Rosemary

Every year, at Christmas or Thanksgiving, my wife says "we could make glazed carrots" and I say "we don't have a glazed carrots recipe" (meaning "I don't really like cooked carrots.") And she says "yes we do, the Cook's Illustrated one" and I say "I have no memory of what you're talking about." And then we make this one, and the strong hit of ginger balances the rosemary really well and gives needed complexity to its restrained sweetness.

And I say "you were right, honey, these are really good."

And she smiles, knowing I'll forget about them before next year.