8 servings, 1/2 cup each
10 carrots (1¼ lb) peeled & quartered lengthwise
¼ cup Balsamic Vinaigrette Dressing
3 tablespoon. brown sugar
1 tablespoon butter
1 tablespoon. finely chopped fresh parsley
Good source of vitamin A or C
Cook carrots in boiling water in large saucepan on medium heat 6 to 8 minutes or until tender. Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 min. or until thickened, stirring occasionally.
Drain carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 minutes or until carrots are heated through and evenly coated with sauce.
Sprinkle with parsley.