Glazed Parsnips and Carrots

By mamapig

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

Preparation

Step 1

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.