Cook 1 lb baby carrots in boiling salted water until tender, about 8 minutes; drain.
Return pot to heat and spray approximately 5 times with butter spray. Saute in butter spray with walnuts over medium-high heat approximately 3 minutes or until walnuts are toasted. Remove from heat.
Add a splash of cider vinegar, and salt and pepper. Transfer to serving bowl and sprinkle with chopped chives.
Notes
*Fat is from healthy fats in the walnuts.This recipe is ideal for a holiday meal as a substitute for creamy or high starch side dishes!