2 T. reduced-calorie margarine
1/4 C. firmly packed brown sugar
4 C. (2-inch) julienne-cut carrot
1/4 tsp. salt
1/4 tsp. pepper
1/4 C. chopped fresh parsley

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.

1/2 C. Serving: calories: 57 fat: 1.9 g fiber: 1.9 g