Instead of the typical glazed carrot side dish, try this version, with added parsnips and a tangy--but sweet--balsamic vinegar glaze. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

67 calories; 1.1 g total fat; 0.2 g saturated fat; 42 mg sodium. 291 mg potassium; 14.2 g carbohydrates; 3.3 g fiber; 6 g sugar; 0.9 g protein; 6166 IU vitamin a iu; 10 mg vitamin c; 37 mcg folate; 29 mg calcium; 18 mg magnesium;