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Glazed Parsnips and Carrots

Submitted by: JustRightMenus


This takes some plan veggies and make them much more exciting.

Servings: 2

Categories: carrots, veggie

From the kitchen of:

From a recipe card I got at the grocery store (on the card: Try-Foods Intl., Inc., 2003).


1/4 lb. baby carrots

1/4 lb. parsnips, peeled and cut into 1 1/2" pieces

pinch of salt

1 1/2 TB orange juice

1 TB honey

2 tsp. lime juice

1/8 tsp. grated fresh ginger

1 tsp. chopped fresh parsley


Cook carrots and parsnips in a small amount of boiling water and salt for 10 minutes or until crisp-tender; drain and set aside.

Combine orange juice, honey, lime juice, and ginger in a small saucepan over medium heat about 5 minutes or until heated.

Pour orange juice mixture over carrot mixture and toss to coat.

Sprinkle with chopped parsley.

Serve immediately.