1 lb. carrots, peeled & cut into 1/2 inch slices
1 pkg. (16 oz.) frozen whole boiling onions
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. Cook, stirring frequently, over medium high heat for 5 minutes or until vegetables are glazed. Makes about 4 cups.