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

Diabetic Living Magazine
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

67 calories; protein 0.9g 2% DV; carbohydrates 14.2g 5% DV; exchange other carbs 1; dietary fiber 3.3g 13% DV; sugars 6.4g; fat 1.1g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 6165.9IU 123% DV; vitamin c 9.9mg 17% DV; folate 37.4mcg 9% DV; calcium 29.3mg 3% DV; iron 0.4mg 2% DV; magnesium 18.4mg 7% DV; potassium 291mg 8% DV; sodium 41.8mg 2% DV.