Tuscan Glazed Carrots

By carol gorman

Ingredients

• 1 bunch carrots with tops (about 8), peeled
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 2 Tbsp. brown sugar

Preparation

Step 1

Cut tops off carrots, leaving 1/2-inch stem at top of each. Diagonally cut carrots crosswise in half, then cut each top piece lengthwise in half.

Add carrots to large saucepan of boiling water; cook 3 to 5 min. or until crisp-tender. Meanwhile, cook dressing and sugar in small saucepan on low heat 2 to 3 min. or until sugar is dissolved, stirring constantly.

Drain carrots; return to large saucepan. Add dressing mixture; cook and stir on medium heat 2 to 3 min. or until carrots are evenly coated with sauce.