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