Glazed Julienne Carrots

By Hester

Cooking Light

NOVEMBER 1996

Ingredients

• 2 tablespoons reduced-calorie margarine
• 1/4 cup firmly packed brown sugar
• 4 cups (2-inch) julienne-cut carrot
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Melt margarine in a large nonstick skillet over medium heat; add sugar, stirring until melted.

Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally. Remove from heat. Stir in parsley.