Glazed Carrots and Parsnips ( Points Plus Recipe)

Glazed Carrots and Parsnips ( Points Plus Recipe)

Glazed Carrots and Parsnips.  They are delicious.  If you have never given parsnips a try, give this recipe a won't be disappointed.  It's the perfect combination of sweet and savory.



Servings - approx. 6   Serving size - 1/6th of recipe ( approx. 3/4 cup )  Points Plus per serving - **3 points+ with recipe builder and nutritional information and 1 points+ when vegetables are given a zero value ( see above for explanation)
Calories - 131.2,  Total Fat - 2.1g,  Carb. - 27.9g,  Protein - 2.2g,  Fiber - 5.7g

3 - 4 large carrots, peeled and diced
3 - 4 large parsnips, peeled and diced
1 cup onion, diced
salt and pepper, to taste
2 TBS. light spread, such as Brummel and Brown
1 TBS. honey
1/2 tsp. dried thyme


1.  Cook the carrots and the parsnips until crisp tender.( I cook mine in the microwave, and admit, I am a bit spoiled, as I have a fresh/frozen vegetable button on my sensor microwave...which cooks them perfectly every time, without me worrying about how long to put them in for.  If you do not have this convenience, then you can steam them over boiling water in a steam basket, or steam them in the microwave in either a ziplock steam bag or even a covered glass casserole.  Lastly, you could cook them in some water...but I wouldn't not recommend this method, as it does leach out some of the vitamins and the flavors. )
2.  In a large skillet, melt the spread.  Add the onion, and saute until tender, approx. 5 minutes.  Add the cooked carrots and parsnips, honey, salt and pepper and thyme...stir to coat evenly.  Serve and enjoy. 


Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.