1 lb. carrots, peeled and cut into 1/2 inch slices
1 (16 oz.) pkg. frozen whole onions
1/4 c. butter
2 tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. salt

Place carrots in large saucepan with one inch boiling water. Cover and simmer 10 minutes. Add onions. Cover and cook 5 minutes or until vegetables are 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. Make about 4 servings.