24 oz. frozen or canned baby carrots, drained
1 stick butter
2/3 c. minced raw onion
6 tbsp. confectioners sugar
1/2 tsp. salt
1/4 tsp. grated ginger root
4 tbsp. minced parsley

Preheat oven to 350 degrees. Place the carrots in an oven-proof baking dish with a cover. Melt the butter in a small saucepan over low temperature. Stir in the onion and confectioners sugar and stir until the sugar is dissolved. Add the salt and ginger.

Pour the mixture over the carrots and sprinkle parsley on top. Bake, covered, at 350 degrees for 20 minutes.

NOTE: If you use fresh carrots, cook for 20 minutes. Drain and proceed as for canned carrots.