Balsamic-Glazed Carrots

I was surprised that my husband liked these carrots. I assumed he would not like the balsamic vinaigrette. I enjoyed this recipe also!!

10 carrots (1 1/4 lb), peeled, quartered lengthwise
1/4 cup Kraft Balsamic Vinaigrette Dressing
3 tbsp brown sugar
1 tbsp butter
1 tbsp finely chopped fresh parsley

Cook carrots in boiling water in large saucepan on medium heat 4 to 6 minutes or until crisp-tender. Meanwhile, cook dressing, sugar and butter in small saucepan on low heat 3 to 5 minutes or until thickened, stirring occasionally. Drain carrots; return to saucepan. Add sauce; stir. Cook 2 to 3 minutes or until carrots are heated through and evenly coated with sauce. Sprinkle with parlsey.