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Glazed Parsnips, Carrots, and Pearl Onions

Yield 6 servings (serving size: about 3/4 cup)
Add more water, 1/4 cup at a time, if needed to make vegetables tender.

Ingredients

  • 3 1/2 cups (1/4-inch) diagonally cut carrot
  • 2 cups (1/4-inch) diagonally cut parsnip
  • 2 cups frozen pearl onions (about 10 ounces)
  • 1 cup water
  • 1/2 cup dry white wine
  • 2 tablespoons sugar
  • 1 1/2 tablespoons butter
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 156
  • caloriesfromfat 19 %
  • fat 3.2 g
  • satfat 1.9 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 2.3 g
  • carbohydrate 31.5 g
  • fiber 4.9 g
  • cholesterol 8 mg
  • iron 0.9 mg
  • sodium 485 mg
  • calcium 64 mg

How to Make It

  1. Combine all ingredients in a large nonstick skillet; bring to a boil. Cook 12 minutes or until vegetables are tender and liquid is slightly syrupy, stirring frequently.