GLAZED PARSNIPS AND CARROTS

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Glazed Parsnips and Carrots image

I'm forever looking for something new and this is a real hit! The look is really up to date and it delivers flavor that is that is so perfect for fall.

Provided by Annacia

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces parsnips, julienned (2-1/4 cups)
8 ounces carrots, julienned (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 2 tablespoons margarine

Steps:

  • 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.
  • Stir pears, pecans, brown sugar, and butter into mixture in skillet.
  • Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.

Nutrition Facts : Calories 203.4, Fat 8.2, SaturatedFat 2.8, Cholesterol 10.2, Sodium 66.8, Carbohydrate 33.8, Fiber 6.2, Sugar 20.9, Protein 1.9

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