In medium saucepan, fitted with steamer basket, add 1 cup water. Bring water to boil, add carrots and cook 5-10 minutes or until crisp tender. Remove carrots to serving bowl. Remove steamer basket and drain water from saucepan.
Return saucepan to low heat and melt butter. Add mustard, honey, pepper, and ginger, stirring until mixed.
Return carrots to saucepan. Toss gently to coat with Dijon glaze. Return to serving bowl.