1 lb carrots, sliced diagonally
¼ C Catalina or French dressing
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. chopped parsley
Cook the carrots in boiling water until almost tender. Drain. Return to the saucepan. Combine the dressing, brown sugar and Worcestershire sauce. Cook over a low heat for 5 minutes or until glazed. Remove from the heat and stir in the parsley.