Grilled Carrots with Thyme and Onions

1 lb. small carrots, peeled
½ cup red onion, chopped
4 teaspoons butter
2 teaspoons fresh thyme, chopped or ½ dried thyme
Salt & pepper to taste

Divide carrots between two pieces of foil large enough to fold into packets. Sprinkle evenly with onion, butter and thyme: season with salt and pepper to taste. Loosely wrap foil over vegetables, sealing tightly. Place on grill over medium-high heat: cook, turning once, for 20 to 25 minutes or until tender-crisp