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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)
- Servings Per Recipe 6,
- Calories 200,
- Protein (gm) 2,
- Carbohydrate (gm) 31,
- Fat, total (gm) 9,
- Cholesterol (mg) 11,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 15,
- Vitamin A (IU) 8503,
- Vitamin 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 (DV %) 40,
- Iron (DV %) 1,
- Vegetables () 2,
- Fruit () 1,
- Starch () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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