Place carrots, salt and 1/2 c water in a large saucepan. Bring to a boil over high heat, cover and reduce heat to low and simmer 5 to 6 minutes, until carrots are just tender and most of the liquid is evaporated. Add vinegar, honey, parsley, garlic and pepper and stir well. Cook on high heat, stirring constantly, just until vinegar has evaporated, about 1 minute.

.2 g fat (3%)

Herald, 11/16/95 format by Lisa Crawford, 7/14/96