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Maple-Glazed Parsnips and Carrots Recipe

There's a sweet hint of spring in the vegetable medley Bill Richards drizzles with reduced-calorie pancake syrup. "I enjoy adapting recipes I find in my wife's magazines," the creative cook shares from Ironwood, Michigan. "This different side dish goes with many of the entrees I make when our family comes to dinner."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Maple-Glazed Parsnips and Carrots Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

1 pound carrots, cut into 1/4-inch slices
1 pound parsnips, cut into 1/4-inch slices
4-1/2 teaspoons butter
1/4 cup plus 2 tablespoons reduced-calorie pancake syrup
1/4 cup orange juice
2 teaspoons grated orange peel
1/2 teaspoon salt
1 teaspoon minced fresh parsley

Directions

In a large skillet, cook and stir carrots and parsnips over medium heat in butter for 5 minutes. Combine the pancake syrup, orange juice, orange peel and salt; pour over carrot mixture. Cook over medium-high heat until mixture comes to a boil. Cover and cook for 6-7 minutes or until vegetables are crisp-tender.
Uncover; cook 1-2 minutes longer or until vegetables are tender and syrup mixture thickens and coats vegetables. Sprinkle with parsley. Yield: 6 servings.

Nutritional Analysis: 2/3 cup equals 144 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 279 mg sodium, 29 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

Originally published as Maple-Glazed Parsnips and Carrots in Light & Tasty February/March 2005, p52