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




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

1/2 cup
67 calories; protein 0.9g; carbohydrates 14.2g; dietary fiber 3.3g; sugars 6.4g; fat 1.1g; saturated fat 0.2g; vitamin a iu 6165.9IU; vitamin c 9.9mg; folate 37.4mcg; calcium 29.3mg; iron 0.4mg; magnesium 18.4mg; potassium 291mg; sodium 41.8mg.

1 vegetable, 1/2 other carbohydrate