Balsamic-Glazed Carrots

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.