Cinnamon Candied Carrots & Parsnips

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READY IN: 22mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    carrots, large, julienned (cut into thin strips)
  • 2
    parsnips, large julienned (cut into thin strips)
  • 2
    tablespoons butter, salted (or margarine)
  • 2
    tablespoons brown sugar, loose (not packed)
  • 12
    teaspoon cinnamon, ground
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DIRECTIONS

  • Fill a medium-sized pot 2/3-full of water. Over high heat, bring to a rolling boil.
  • While waiting for water to come to a boil, peel carrots and parsnips. Then julienne (cut into 2” long x ¼” wide strips) and place into boiling water.
  • Boil for 10-12 minutes or until fork-tender. Drain and place in a serving bowl.
  • Return empty pot to stovetop over low heat. Melt the butter and then stir in the brown sugar and cinnamon.
  • Drizzle over carrots and parsnips, toss until coated, serve and enjoy!
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