Glazed Parsnips and Carrots

By devogirl

Better Homes and Gardens

Cranberries and ginger perk up the flavor of parsnips and carrots in this glazed side dish recipe.

Nutrition Facts (Glazed Parsnips and Carrots)
Per serving: 200 kcal cal., 9 g fat (3 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 11 mg chol., 59 mg sodium, 31 g carb., 5 g fiber, 15 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 8 ounces parsnips, cut into thin bit-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

Details

Servings 6

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 crops-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.