1 lb. carrots, peeled and cut in slices
1 small onion, cut up
1/4 c. butter
2 tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. salt

Place carrots in large saucepan with 1-inch boiling water. Cover and simmer 10 minutes. Add onions. Cover and cook 5 minutes longer or until vegetables are just tender. Drain. Return vegetables to saucepan. Add butter, brown sugar, ginger and salt. Stirring frequently, cook over medium-high heat 5 minutes or until vegetables are glazed.

Makes about 4 cups.