Halve the carrots lengthwise, leaving the thinnest ones whole.
Heat the canola oil in a medium skillet over medium-high heat. Add the carrots, stirring until they are coated with the oil.
Pour in the juice. Add the apricots, ginger and cinnamon.
When the liquid boils, reduce the heat and simmer, stirring occasionally, until the carrots are tender and the juice is syrupy and puddles around the carrots, 8 to 10 minutes. Season the carrots to taste with salt and pepper.
Off the heat, mix in the honey. Serve the carrots warm or at room temperature.
Per serving: 103 calories, 2 g. total fat (0 g. saturated fat), 19 g. carbohydrate, 1 g. protein, 2 g. dietary fiber, 32 mg. sodium.