1 lb. carrots, peeled and cut into 1/2 inch slices
1 (16 oz.) pkg. frozen whole white onions
1/4 c. Shredd'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 Shredd'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 four cups. Rich, buttery taste - fewer calories and no cholesterol.