Candied Carrots and Parsnips

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 163
  • Fat: 3.3g
  • Saturated fat: 1.9g
  • Protein: 2.0g
  • Carbohydrate: 33.5g
  • Cholesterol: 8mg
  • Iron: 1.3mg
  • Sodium: 220mg
  • Calories from fat: 17%
  • Fiber: 5.7g
  • Calcium: 64mg

Ingredients

  • 1 tablespoon butter
  • 3 cups diagonally cut carrot (about 3/4 pound)
  • 2 cups diagonally cut parsnip (about 1/2 pound)
  • 3 tablespoons dark brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

Preparation

  1. Melt butter in a large nonstick skillet over medium-high heat. Add carrot and next 5 ingredients. Cover, reduce heat, and simmer 12 minutes or until tender. Sprinkle with parsley.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Candied Carrots and Parsnips Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy