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These were a great side dish beside roast beef - I couldn't find parsnips anywhere, so I ended up just using carrots.

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Random Rachel July 20, 2013

This was a great side dish for the DM's birthday dinner and she thoroughly enjoyed. Thank you JanetC-KY, made for Healthy Choices - ABC.

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I'mPat March 01, 2010

I so love this! I am a root vegetable fanatic, I love all of them. This particular combination of carrots and parsnips, with the glaze that the brown sugar ,butter, and vinegar make, are absolutely awesome!I will make this again, very soon! I even have a mind to expand on your already awesome recipe, and add a few rutabagas, (ooh, maybe some fresh beets too!) just because I love them so, and the glaze you have here will be so perfect on them too! Thanks for sharing!

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Bert's Kitchen Witch July 08, 2007

I don't prepare parsnips all that often, and they aren't commonly available in NYC. However, I managed to find some and was quite pleased with how this recipe turned out. Boiling the vegetables first reduced the roasting time. I added all the butter and brown sugar it called for, and it made a great sauce that enhanced the veggies. Thanks Janet.

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Kumquat the Cat's friend June 04, 2007

Great side dish!! The sweet/sour sauce really does enhance the sweetness of the carrots and parsnips. My aunt said she'd forgotten how good parsnips are so she was particularly happy with this! Thanks Janet!!

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Kymmarie May 30, 2007

it realy bumped up the sweetness of the vegtables

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Dienia B. May 28, 2007
Adders Fork- Glazed Carrots & Parsnips (Zwt Three)