Glazed Parsnips and Carrots

Submitted by Annacia

"I'm forever looking for something new and this is a real hit! The look is really up to date and it delivers flavor that is that is so perfect for fall."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 6

ingredients

• 8 ounces parsnips, julienned (2-1/4 cups)
• 8 ounces carrots, julienned (2-1/4 cups)
• 3⁄4 cup orange juice
• 1⁄3 cup dried cranberries
• 1⁄2 teaspoon ground ginger
• 2 firm ripe pears, peeled, if desired, and sliced
• 1⁄3 cup pecan halves
• 3 tablespoons packed brown sugar
• 2 tablespoons butter or 2 tablespoons margarine

directions

1. In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger.
2. Bring to boiling; reduce heat to medium.
3. Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
4. Stir pears, pecans, brown sugar, and butter into mixture in skillet.
5. Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.

Reviews

[Rita1652]

This would make a great Thanksgiving side dish! Sweet, chewy and crunchy with a nice tang from the OJ. A touch of salt would do this great! Unless you use salt pecans! As for the pecans I did rough chop them. I cut the pear into matchsticks using only one pear (one just because I didn`t read the ingredients right) to match the parsnips and carrots. Loved the sweetness! Garnished with Recipe #102933. Thanks!

 

[Debbie R.]

Very delicious! I can't have berries or nuts so I left those out. When I put in the pears, they released their juices and what was going to be glaze turned into a sauce. I probably should have reduced it, but I couldn't wait. My guest really enjoyed this dish too. Thank you for a great new way to eat these veges.