Maple Glazed Carrots (from a magazine)

 4 lbs. carrots, cut diagonally into 1/4-in. thick slices

1/4 c water

1TB grated peeled fresh ginger

3 TB margarine or butter

1/3 c dark pure maple syrup

1 TB cider vinegar

salt and pepper

parsley for garnish

1. in 5- to 7-quart saucepan, combine carrots, water, ginger, and 2 TB margarine. Cover and cook on medium 10 minutes, stirring occasionally. Uncover and cook 10-12 minutes or until liquid has evaporated and carrots are almost tender.

2. Add maple syrup, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper, and heat to boiling on medium-high. Boil 8-10 minutes or until syrup is thick and carrots are tender and coated with glaze, stirring frequently. Remove pan from heat; stir in remaining 1 TB butter. 

To serve: spoon carrots into serving bowl and garnish with parsley.

Makes: 12 side-dish servings

105 calories    1 g protein    20 g carbs    3 g total fat (1 g saturated)    4 g fiber    185 mg sodium     0 mg cholesterol