Photo: recipeland.com

Glazed Carrots/Parsnips

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

add your photo of this recipe!

10 minutes Prep: 5 minutes Cook: 5 minutes

78 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

Ingredients

2	pounds	carrots	parsnips or a combination thereof
1	x	water	as needed
1	x	butter	to taste
2	tablespoons	sugar
1	x	salt	to taste
1	x	white pepper	to taste
1	x	parsley leaves	chopped

Directions

Peel and cut the vegetables to the size and shape you desire.

The thicker they are however, the longer they will take to cook.

Add them to a saute pan with enough water to come half way up the sides of the vegetables.

Add the butter, sugar, salt and pepper.

Bring to a boil and continue to cook, partially covered, until tender.

Remove the lid when they are almost done so that some of the water can evaporate, thus producing a syrupy glaze.

Sprinkle with parsley when finished.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 156g

Amount per Serving

Calories 78 4% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 104mg	4%
Total Carbohydrate 19.0g	6%
Dietary Fiber 4.0g	17%
Sugars 11.0g
Protein 1.0g	3%

Vitamin A	509%		Vitamin C	15%
Calcium	5%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Cinamon Roll: Page 5

Last Recipes Viewed

Recipe Bite

Christmas Articles - A Sweet and Sour Treat

by Josh Khan

Growing up, rhubarb to me was a special treat that my friends and I got from our parents once a year. We didn’t know where it came from, how it was grown and what it even looked like as a plant. ...

Member Review

Pizza with Caramelized Fennel, Onion, and Olives

This is an absolutely wonderful pizza, first time to make a pizza by myself, I just followed ingredients exactly, and the pizza is so delicious, will make it again.

Reviewed by lovely