(A favorite at Thanksgiving and other family gatherings.)

1 lb. carrots, peeled and cut into 1/2 inch slices
1 lg. white onion, chopped
1/4 c. butter
2 tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. salt
Parsley

Add carrots and onion to 1 inch boiling water in large saucepan. Cover and simmer 10 minutes or until vegetables are tender. Drain; return vegetables to pan. Add butter, brown sugar, ginger and salt. Stir frequently while cooking over medium high heat 5 minutes or until glazed. Makes 4 cups. I usually double.