- make this recipe
- user reviews ()
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)
- Servings Per Recipe 6,
- cal. (kcal) 200,
- Fat, total (g) 9,
- chol. (mg) 11,
- sat. fat (g) 3,
- carb. (g) 31,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 5,
- sugar (g) 15,
- pro. (g) 2,
- vit. A (IU) 8503,
- vit. C (mg) 24,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- sodium (mg) 59,
- Potassium (mg) 407,
- calcium (mg) 40,
- iron (mg) 1,
- Vegetables () 2,
- Fruit () 1,
- Starch () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
