GLAZED JULIENNE CARROTS

2 tablespoons reduced-calorie margarine

1/4 cup brown sugar; firmly packed

4 cups (2-inch) julienne-cut carrots

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup fresh parsley; chopped

1. Melt margarine in a large non-stick skillet over medium heat; add sugar, stirring until melted.

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

Yields 8 servings (Serving size = 1/2 cup)

CALORIES: 57; FAT: 2g; PROTEIN: 1g; CARBS: 10g; FIBER: 2g; CHOL: 0mg; IRON: 1mg; SODIUM: 123mg; CALC: 22mg.

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