Fresh pears and dried cranberries add sweetness to parsnips and carrots in this low-fat side dish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • Add pears, pecans, brown sugar, and margarine or butter to mixture in skillet; stir. Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed. Makes 6 servings.

Nutrition Facts

230 calories; 8 g total fat; 1 g saturated fat; 0 mg cholesterol; 77 mg sodium. 0 mg potassium; 40 g carbohydrates; 7 g fiber; 2 g protein; 927 RE vitamin a; 0 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

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