Parsnip-Carrot Medley Recipe
Parsnip-Carrot Medley Recipe photo by Taste of Home

Parsnip-Carrot Medley Recipe

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Paired with bright carrots, rosemary and just a hint of heat, the natural sweetness of parsnips shines in this easy side. —Taryn Kuebelbeck, Plymouth, Minnesota
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:9 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 9 servings


  • 2 pounds parsnips, peeled and sliced
  • 1-1/2 pounds carrots, peeled and sliced
  • 3/4 cup chicken broth
  • 3 tablespoons butter
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • Dash cayenne pepper

Nutritional Facts

3/4 cup equals 152 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 302 mg sodium, 28 g carbohydrate, 6 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable 1 fat.


  1. In a Dutch oven, bring the parsnips, carrots and broth to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until vegetables are tender. Add the remaining ingredients; heat through. Yield: 9 servings.
Originally published as Parsnip-Carrot Medley in Simple & Delicious October/November 2010, p48

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Reviewed Feb. 7, 2011

"Very easy and straight forward. Great side with chicken. We will increase the rosemary and cayenne next time. Thanks Taryn!"

Reviewed Nov. 23, 2010

"Great taste and attractive presentation."

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