1. 1 package (16 oz) fresh baby carrots
2. 3 tablespoons buttery spread
3. 3 tablespoons packed brown sugar
4. 1 package ranch salad dressing, dry mix

1. Bring carrots to a boil in a saucepan with about 1 inch of water. 
2. Reduce heat; cover and cook for 8-10 minutes or until carrots are tender. Drain.
3. In the same pan, add buttery spread, brown sugar and ranch salad dressing mix.  Blend.
4. Add carrots and cook over medium heat for 5 minutes or until glazed. 

Calories: 130
Fat: 2.5 g
Cholesterol: 0 mg
Sodium: 390 mg
Carbohydrate: 15 g
Dietary fiber: 2 g
Protein: 1 g