Carrot Pennies

2 lbs. carrots, peeled and thickly sliced
1/2 C. margarine
2 T. firmly packed light brown sugar
juice of 1 lemon
1 tsp. paprika
2 tsp. freshly chopped parsley

1. Cook carrot sliced in a small amount of water until tender.  Drain and return to pan.
2. Add remaining ingredients to pan and cook over low heat for 5 minutes sturring to coat the carrots with the sauce