Tangy Carrot Coins
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Tangy Carrot Coins
Yield: 4 servings
-
1
pound carrots peeled, and sliced into ⅛"-thick coins
- ½
- ⅓
-
2
tablespoons reduced-calorie margarine
-
½
teaspoon dried crushed parsley
- ¼
-
⅛
teaspoon freshly-ground black pepper
Place carrot coins in a large saucepan, add water, and cover pan. Bring to a boil, reduce heat to medium, and simmer 10 minutes or until carrots are crisp-tender. Drain and place in serving dish.
In a small saucepan, combine vinegar, margarine, parsley, salt, and pepper; heat until margarine melts. Drizzle over cooked carrots. Sprinkle with paprika.
This recipe yields 4 servings. Serving size: ½ cup.
Exchanges Per Serving: 2 Vegetable, ½ Fat.
Nutrition Facts: Calories 79; Calories from Fat 27; Total Fat 3g; Saturated Fat 1g; Cholesterol 0mg; Sodium 269mg; Carbohydrate 12g; Dietary Fiber <1g; Sugars 7g; Protein 1g.
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