10 carrots (1-1/4 lb.), peeled, quartered lengthwise
1/4cup KRAFT Balsamic Vinaigrette Dressing
3Tbsp. brown sugar
1Tbsp. butter
1Tbsp. finely chopped fresh parsley

COOK carrots in boiling water in large saucepan on medium heat 4 to 6 min. or until crisp-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 min. or until carrots are heated through and evenly coated with sauce.

SPRINKLE with parsley.
Topics: Food, recipes
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