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Balsamic Carrots and Parsnips
Recipes
Balsamic Carrots and Parsnips
8 servings
30 minutes total

Ingredients

  • 1 lb carrots, thinly sliced
  • 1 lb parsnips, thinly sliced
  • 2 tablespoons canola oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 3 tablespoons brown sugar
  • 3 tablespoons reduced-sodium chicken broth
  • 3 tablespoons balsamic vinegar
  • ½ cup dried cherries
  • 2 tablespoons fresh Italian parsley, coarsely chopped
  • 4 oz crumbled feta cheese

Steps

    1. Peel carrots and parsnips; cut both into ¼-inch-thick slices (coins) and place in microwave-safe dish. Cover and microwave on HIGH for 3 minutes.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add carrots, parsnips, salt, and pepper; cook and stir 3–4 minutes or until tender.
    3. Combine sugar, broth, vinegar, and cherries, then add to carrot mixture; cook and stir 2–3 minutes or until mixture thickens. Chop parsley. Arrange vegetables on serving platter; top with parsley and feta. Serve.

Amount per ⅛ recipe serving: Calories 180, Total Fat 7g, Sat Fat 2.5g, Trans Fat 0g, Chol 15mg, Sodium 250mg, Total Carb 28g, Fiber 4g, Sugars 16g, Protein 4g, Calc 8%, Vitamin A 180%, Vitamin C 20%, Iron 6%