1 lb. carrots, peeled and cut 1/2 inch slices
1 (16 oz.) pkg. frozen white whole onions
1/4 c. Country Crock stick
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 tender. Drain. Return vegetables to saucepan. Add Country Crock butter; brown sugar, ginger, and salt, stirring frequently. Cook over medium high heat 5 minutes and vegetables are glazed. Makes about 4 cups.

No cholesterol with fewer calories with Country Crock butter.