Recipe Image

Balsamic-Glazed Carrots & Parsnips

  • 20 m
  • 30 m
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.”


    • 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


  • 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.
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