12 September 2011


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

No comments:

Post a Comment