1/4 C. Catalina Dressing
1 T. Brown Sugar, optional
1 lb. baby carrots
2 T. Slivered Almonds, toasted
2 T. chopped fresh parsley

Pour dressing over carrots in large nonstick skillet; stir to coat.
Cover and cook on medium heat 10 minutes, stirring after 5 minutes. Remove from heat. Stir in almonds and parsley.

Yield: 6 servings
Calories: 90
Fat: 6g
Fiber: 2g