1 lb. carrots, peeled & cut into 1/2 inch slices
1 pkg. (16 oz.) frozen whole white onions
1/4 c. Shedd's Spread Country Crock sticks
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 Shedd's Spread Country Crock, brown sugar, ginger and salt, stirring frequently. Cook over medium high heat 5 minutes or until vegetables are glazed. Makes about 4 cups.