Glazed Parsnips and Carrots

Cranberries and ginger perk up the flavor of parsnips and carrots in this glazed side dish recipe.

Glazed Parsnips and Carrots Enlarge Image
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7 users rated this recipe an average rating of 2.5
Makes:
6 servings
Start to Finish:
20 mins
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Glazed Parsnips and Carrots

Ingredients
8
ounces parsnips, cut into thin bite-size strips (2-1/4 cups)
8
ounces carrots, cut into thin bite-size strips (2-1/4 cups)
3/4
cup orange juice
1/3
cup dried cranberries
1/2
teaspoon ground ginger
2
firm ripe pears; peeled, if desired; and sliced
1/3
cup pecan halves
3
tablespoons packed brown sugar
2
tablespoons butter or margarine

Directions

  1. In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger. Bring to boiling; reduce heat to medium. Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
  2. Stir pears, pecans, brown sugar, and butter into mixture in skillet. Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.
  3. Makes 6 servings.

Nutrition Facts

(Glazed Parsnips and Carrots)
    Per serving:
  • 200 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 11 mg chol.,
  • 59 mg sodium,
  • 31 g carb.,
  • 5 g fiber,
  • 15 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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