Wash and peel carrots and slice in 1/4" rounds. Bring water to boil in saucepan, add carrots and salt. Cook until tender (10 to 15 minutes) covered. Drain. In saucepan add remaining INGREDIENTS until butter is melted. Toss like a salad to coat all carrots. Serve hot. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 70 Source: Sugar Free. . . That"s Me by Judith S. Majors Brought to you and yours by Nancy O"Brion and her Meal-Master