MEATLESS MONDAY

Carrots and sweet potatoes-two of the healthiest things you can put in your mouth. Both are full of vitamins and beta carotene. Both are inexpensive, readily available, and versatile. Today's recipes from my COOKING LIGHT COOKBOOK  include a little different twist in preparing these very common vegetables.

CARROT COINS WITH MAPLE BALSAMIC BROWNED BUTTER

3 1/4 c. (1/4 inch thick) slices, peeled carrots (about 1 lb.)

1 tbsp. butter

1 tbsp. maple syrup

1 tsp. balsamic vinegar

1/8 tsp salt

1/8 tsp. freshly ground black pepper

1 tsp. chopped fresh parsley

Steam carrots, covered, 15 minutes or until tender.

Melt butter in a medium non-stick skillet over medium heat. Cook butter 3 minutes or until lightly browned, stirring occasionally. Stir in syrup, vinegar, salt, and pepper. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.

YIELD: 4 servings

*For best flavor start with whole carrots. I will probably omit the salt and the parsley(not my favorite)

OVEN ROASTED SWEET POTATOES AND ONIONS

4 medium sweet potatoes, cut into 2 inch pieces (about 2 1/4 lbs.)

2 sweet onions, cut into 1 inch pieces (about 1 lb.)

2 tbsp. extra virgin olive oil

1/4 tsp. garlic pepper blend (such as McCormick-Kroger also has a good version)

1/2 tsp. salt

Preheat oven to 425.

Combine all ingredients in a 13x9 baking dish, tossing to coat.

Bake at 425 for 35 minutes or until tender, stirring occasionally.

YIELD: 6 servings