Glazed Carrots and Parsnips

1. 1

   Peel and cut any large carrots and parsnips lengthwise in half.

2. 2

   In 12-inch skillet over high heat, in 1 inch boiling water, heat carrots and parsnips to boiling.

3. 3

   Reduce heat to low; cover and simmer 10 to 15 minutes until vegetables are almost tender; drain off water.

4. 4

   To carrots and parsnips in skillet, add margarine or butter, brown sugar, and salt.

5. 5

   Over medium-high heat, cook, gently turning vegetables occasionally, until sugar dissolves and vegetables are glazed and golden, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.