1 lb. carrots, peeled & cut into 1/2" slices
1 pkg. frozen whole white onions
1/4 c. Shredd's Spread (Country Crock, stick)
2 tbsp. brown sugar
1/2 tsp. ginger
1/2 tsp. salt

Place carrots in large saucepan with boiling water. Cover and simmer 10 minutes. Add onions and cook 5 minutes longer or until vegetables are tender but not overdone. Drain. Add Shedd Spread, brown sugar, ginger and salt. Stir often for 5 minutes more or until vegetables are coated or glazed. Makes 4 cups.