Carrot Coins with Maple-Balsamic Browned 'Butter'

This is a delicious and easy side dish for winter weather.

Peel about one pound carrot and chop into 1/4-inch thick slices to equal 3 and 1/4 cups. Steam, covered, for 15 minutes until tender. I don't own a steamer basket or anything fancy so I do it the way my mom taught me as a kid; place the carrots in a saucepan with a little bit of water, bring to a quick boil, then reduce heat, cover and simmer.

Melt a tablespoon of vegan butter (such as Earth Balance) in a medium skillet over medium heat, and cook for 3 minutes, stirring occasionally. Add a tablespoon maple sugar, a teaspoon balsamic vinegar, 1/8 tsp. salt, and 1/8 tsp. black pepper, stirring until combined. Add the carrots and cook one minute.

Remove from heat and stir in 1 teaspoon of chopped parsley. You'll have 4 servings of 2/3 a cup, each of which is 90 calories.

Cost:
carrots $1.38
parsley $1.99