Glazed Carrots and Parsnips

Southern Living
Makes 12 servings


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1 pound carrots (about 8)
1 pound parsnips (about 10)
4 tablespoons dried currants or dried cranberries (optional)
4 tablespoons butter
4 tablespoons whole grain mustard
4 tablespoons honey
1/2 teaspoon salt
1 tablespoon chopped fresh parsley


Prep: 20 Minutes
Cook: 28 Minutes

Cut carrots and parsnips into 2- x 1/4-inch strips.

Cook carrots and parsnips in boiling water to cover in a large saucepan 8 to 10 minutes or until tender, adding currants, if desired, during last 3 minutes of cooking; drain.

Melt butter in large saucepan over medium heat; stir in mustard, honey, and salt until blended. Stir in carrot mixture, and cook 15 minutes or until thoroughly heated. Sprinkle with chopped parsley.

Created date

November 2007