Glazed Julienne Carrots

Glazed Julienne Carrots

adapted from Cooking Light Annual Recipes 1997

My husband has a sweet tooth so I thought I would indulge it today.

Makes 2 servings                                                     1 WW Blue point / serving

1 Tbsp. Parkay cooking oil spray

3/4 Tbsp. Truvia brown sugar blend

1 cup (2-inch) julienne-cut carrots

Kosher salt

Freshly ground pepper

1 Tbsp. fresh parsley, chopped

1. In a small skillet, heat the cooking spray and the Truvia until the Truvia melts.
2. Add the carrots and season to taste with salt and pepper
3. Cook 10 minutes or until the carrots are tender-crisp, stirring occasionally.
4. Sprinkle in parsley and serve.

Enjoy!