Balsamic-Glazed Carrots and Parsnips
Instead of the typical glazed carrots side dish, try this version, which uses a tangy but sweet balsamic vinegar glaze.
Prep Time:
20 mins
Total Time:
27 mins
Servings:
10 (about 1/2 cup) servings
Ingredients
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6 to 8 medium carrots (about 1 pound), peeled and cut into 1/4-inch-thick slices
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3 medium parsnips (about 1 pound), peeled and cut into 1/4-inch-thick slices
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1 tablespoon 60 to 70% tub-style vegetable oil spread
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2 tablespoons white balsamic vinegar or white wine vinegar
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1 tablespoon honey
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1/4 teaspoon ground nutmeg
Directions
1.
In a covered large saucepan, cook carrots and parsnips in a small amount of boiling lightly salted water for 7 to 9 minutes or until crisp-tender. Drain and return to saucepan. Add vegetable oil spread and gently stir until melted.
2.
For glaze: In a small bowl, stir together vinegar, honey, and nutmeg. Add glaze to vegetables in saucepan, gently tossing to coat. Cook and gently stir about 1 minute or until heated through.
Nutrition information
Calories 67, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 42 mg, Carbohydrate 14 g, Total Sugar 6 g, Fiber 3 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 3%, Iron 2%. Exchanges: Vegetable 1, Other Carbohydrate .5.
Percent Daily Values are based on a 2,000 calorie diet
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