Recipe of the Week: Glazed Carrots and Parsnips

Time for a festive side dish to delight your guests


1 16 oz. package baby carrots

1/2 lb. parsnips, peeled and cut into 1-1/2 inch pieces

1/4 teaspoon salt (or to taste)

2/3 cup orange juice

1/4 cup honey

1 teaspoon grated lime peel

2 tablespoons lime juice

1/2 teaspoon grated fresh gingerroot

1 tablespoon chopped fresh parsley



Cook carrots and parsnips in a small amount of boiling water and salt for 10 minutes or until crisp-tender.  Drain and set aside.

Combine orange juice, honey, lime peel, lime juice and ginger in a small saucepan over medium heat about 5 minutes or until      heated thoroughly.

Pour orange juice mixture over carrot mixture and toss to coat.

Sprinkle with chopped fresh parsley and serve immediately.


Marty Williams, Thousand Oaks

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One Response to Recipe of the Week: Glazed Carrots and Parsnips

  1. William Hicks December 13, 2017 at 8:09 am

    Sounds like a great side dish for the Holiday Season,


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