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

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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


  • 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


  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.
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