My Honey Glazed Carrots & Parsnips

Directions

Peel parsnips and carrots.

Cut into half lengthwise, then slice diagonally into ½ inch pieces.

In large skillet, combine carrots, butter, stock, and pinch of salt.

Bring to boil over high heat. Reduce heat to medium and simmer, covered 4 minutes.

Add parsnips; cook 4 to 6 minutes or til veggies are tender.

With slotted spoon, transfer veggies to shallow baking dish .

Reserving liquid in pan.

Sprinkle veggies with salt and pepper.

Add more stock to pan if necessary to make ¼ cup.

Stir in honey, juice and curry powder.

Bring to boil over high heat and boil 1 minute or til liquid has thickened slightly.

Pour over veggies. (Recipe can be prepared ahead up to this point and refrigerated, covered up to 1 day.)

Reheat vegetables, uncovered in 400℉ (200℃) oven 15 to 20 minutes or til slightly glazed.

Stir once during cooking.