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.

Exchanges Per Serving: 2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 79; Calories from Fat 27; Total Fat 3g; Saturated Fat 1g; Cholesterol 0mg; Sodium 269mg; Carbohydrate 12g; Dietary Fiber ~~lt1g; Sugars 7g; Protein 1g.