Cut carrots into 1 inch rounds. Cut on the bias if a different shape is desired.
In a medium saucepan, or large skillet with a lid, over medium-low heat, combine the carrots, ½ cup of the orange juice, orange zest, butter, ginger, salt, and sugar. Bring to a simmer and cover. Reduce heat to low and simmer until carrots are tender, about 25 minutes.
Stir together the remaining ¼ cup orange juice and cornstarch and add to the carrots. Increase heat to medium and stir until the juice has thickened to a glaze, about 2 minutes.
Serve carrots with chopped chives and extra zest on top for garnish if desired.
Notes
Carrots: You can also use baby carrots, or French style baby carrots for this recipe. Just adjust cooking time and check a few minutes earlier for tenderness.