Balsamic-Glazed Carrots & Parsnips

Balsamic-Glazed Carrots & Parsnips

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From: Diabetic Living Magazine

Instead of the typical glazed carrot side dish, try this version, with added parsnips and a tangy—but sweet—balsamic vinegar glaze.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 6-8 medium carrots (about 1 pound), peeled and cut into ¼-inch-thick slices
  • 3 medium parsnips (about 1 pound), peeled and cut into ¼-inch-thick slices
  • 1 tablespoon 60-70% tub-style vegetable oil spread
  • 2 tablespoons white balsamic vinegar or white-wine vinegar
  • 1 tablespoon honey
  • ¼ teaspoon ground nutmeg

Preparation

  • Prep

  • Ready In

  1. Cook carrots and parsnips in a covered large saucepan, in a small amount of boiling lightly salted water for 7 to 9 minutes or until crisp-tender. Drain and return to the saucepan. Add vegetable oil spread and gently stir until melted.
  2. For glaze, stir together vinegar, honey, and nutmeg in a small bowl. Add the glaze to the vegetables in the saucepan, gently tossing to coat. Cook and gently stir about 1 minute or until heated through.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 67 calories; 1 g fat(0 g sat); 3 g fiber; 14 g carbohydrates; 1 g protein; 37 mcg folate; 0 mg cholesterol; 6 g sugars; 6,166 IU vitamin A; 10 mg vitamin C; 29 mg calcium; 0 mg iron; 42 mg sodium; 291 mg potassium
  • Nutrition Bonus: Vitamin A (123% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ other carbohydrate

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