Glazed Parsnips And Carrots

1. 1

   In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger.

2. 2

   Bring to boiling; reduce heat to medium.

3. 3

   Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.

4. 4

   Stir pears, pecans, brown sugar, and butter into mixture in skillet.

5. 5

   Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.

* Per serving · 4 servings · Values may vary.

No additional tips available.