Candied Carrots and Parsnips

Recipe from Oxmoor House

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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


  • 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


  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.
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