what you need:
1 bunch carrots with tops (about 8), peeled
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
2 Tbsp. brown sugar make it
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.
Cutting the carrots into thirds before cooking them makes the pieces more uniform in size, resulting in more evenly cooked carrots.
Leaving a bit of the edible stem at the top of each carrot makes for a more attractive presentation of the finished dish.