GINGERED CARROTS & PARSNIPS
"Ginger adds a marvelous taste to these root vegetables." The flavorful side will be a hit on any buffet table. Marie Rizzio - Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a small saucepan; add parsnips. Bring to a boil. Reduce heat; cover and simmer for 1 minute. Stir in carrots; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. Drain and set aside., In the same pan, combine the honey, butter, ginger and salt. Stir in vegetables; heat through. Sprinkle with pecans.
Nutrition Facts : Calories 173 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 121mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
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Bilawal Bs
b.bs74@hotmail.frI used a mix of orange juice and ginger ale instead of water. It gave the dish a really unique flavor.
BD Nayeem
b.nayeem65@aol.comI roasted the carrots and parsnips at a higher temperature for a shorter amount of time. They turned out crispy and delicious.
Syed Junaid Ali Shah
syed97@gmail.comI added a bit of cayenne pepper to this dish for a little extra kick. It was delicious!
Tauheed Khan
t22@gmail.comI'm allergic to honey, so I used maple syrup instead. It worked great and the dish was still delicious.
Adi gim
g.adi@gmail.comThis dish is a great way to use up leftover ginger. I always have some ginger in my fridge, and this is a great way to use it up.
Gary
gary@yahoo.comThis is a great make-ahead dish. I often roast the carrots and parsnips ahead of time and then reheat them when I'm ready to serve.
Menatallah Nabil
menatallah_nabil83@hotmail.comI love the versatility of this recipe. I've used different types of root vegetables, and it always turns out great.
Jessica Ewing
j-ewing78@yahoo.comI've been making this dish for years and it's always a hit. It's the perfect side dish for any occasion.
TOLE VIDEO 9
9_t@hotmail.comI'm so glad I found this recipe. It's a healthy and delicious way to enjoy carrots and parsnips.
Edward Lukhele
lukhelee@gmail.comThis dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and savory flavors.
Aily
aily76@gmail.comI love the vibrant color of this dish. It's so inviting and makes me want to eat it right away.
Muhammad sohail bhutta
bhutta_m@yahoo.comI'm always looking for new ways to cook carrots and parsnips, and this recipe is a keeper. The ginger-honey glaze is amazing.
Brian moore
brian-m45@aol.comThis is a great recipe for beginners. It's easy to follow and the results are delicious.
Adrian Ray
adrian_r28@hotmail.comI made this dish for a potluck and it was a huge hit. Everyone loved the unique flavor combination.
Marganay Beneke
beneke_marganay@yahoo.comI love the simplicity of this recipe. It's a great way to showcase the natural flavors of the vegetables.
Sarah Agbons Ehigie
s40@hotmail.comThis was a great way to use up some leftover carrots and parsnips. I added a bit of extra ginger and garlic, and it turned out perfectly.
Muhammad Alrayan
a_muhammad@hotmail.comI've made this dish several times now and it's always a crowd-pleaser. The ginger-honey glaze is the perfect balance of sweet and savory.
Kubwubuntu Jean de Dieu
dieuk@hotmail.comI'm not usually a fan of parsnips, but this recipe changed my mind. The ginger and honey really brought out the sweetness of the parsnips and made them a delicious side dish.
Radheshyam chaudhary
r5@hotmail.comThis dish was a hit at my dinner party! The carrots and parsnips were perfectly roasted and the ginger added a delicious warmth. I will definitely be making this again.