Glazed Parsnips, Carrots, and Pearl Onions

Add more water, 1/4 cup at a time, if needed to make vegetables tender.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 19%
  • Fat: 3.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.3g
  • Carbohydrate: 31.5g
  • Fiber: 4.9g
  • Cholesterol: 8mg
  • Iron: 0.9mg
  • Sodium: 485mg
  • Calcium: 64mg

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

Preparation

  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.
My Notes

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

Add Note

Glazed Parsnips, Carrots, and Pearl Onions 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