Brandied Carrots & Parsnips

By CarolineNGa

You can substitute apple juice or cider for the brandy if you prefer.

Ingredients

• 2 2Tbsp. unsalted butter
• 2 2Tbsp. olive oil
• 2 2tsp. minced fresh garlic
• 12 12oz. each carrots and parsnips, peeled, halved lengthwise, and cut into 3-inch sticks
• 2 2Tbsp. brandy
• 1 ⁄2 1/2cup low-sodium chicken broth
• 1 1Tbsp. sugar
• Salt and black pepper to taste
• Chopped fresh parsley

Preparation

Step 1

Melt butter with oil in a sauté pan over medium heat. Add garlic; cook 1 minute. Add carrots and parsnips and cook, tossing to coat with butter mixture, 2–3 minutes.

Add brandy, then stir in broth and sugar. Bring mixture to a simmer, cover, and reduce heat to medium-low. Cook vegetables until tender, 10–12 minutes. Uncover pan, increase heat to medium-high, and boil liquid until it's a syrupy glaze, 2–3 minutes. Season vegetables with salt and pepper; garnish with parsley.

Nutrition Information
Per serving: 91 cal; 3g total fat (1g sat); 4mg chol; 34mg sodium; 12g carb; 3g fiber; 1g protein