ORANGE-GLAZED CARROTS AND PARSNIPS

Orange-Glazed Carrots and Parsnips image

Ribbons of buttery carrots and parsnips play double duty as a vibrant visual and tasty side dish-a perfect way to round out a special Thanksgiving for two. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

Previous Next

Ingredients

1 cup orange juice
2 tablespoons sugar
1 tablespoon minced fresh gingerroot
1/4 teaspoon salt
1/4 cup butter, cubed
2 large carrots
1 large parsnip
1 green onion, thinly sliced

Steps:

In a large nonstick skillet, whisk orange juice, sugar, ginger and salt. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Stir in butter until melted., Meanwhile, using a vegetable peeler, shave carrots and parsnip lengthwise into very thin strips (about 4 cups carrot strips and 2 cups parsnip strips)., Add vegetables to skillet; stir to coat. Bring to a boil. Reduce heat; simmer, covered, 3 minutes., Uncover; cook 8-10 minutes or until vegetables are tender and glazed, stirring frequently. Sprinkle with green onion.

Nutrition Facts : Calories 439 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 584mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 8g fiber), Protein 4g protein.