Instructions: 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: 1/2 cup.

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