PARSNIP-CARROT MEDLEY

Parsnip-Carrot Medley image

Paired with bright carrots, rosemary and just a hint of heat, the natural sweetness of parsnips shines in this easy side. -Taryn Kuebelbeck, Plymouth, Minnesota

Provided by Taste of Home

Time 25m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

2 pounds parsnips, peeled and sliced
1-1/2 pounds carrots, peeled and sliced
3/4 cup chicken broth
3 tablespoons butter
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon fresh rosemary, chopped or dried rosemary, crushed
Dash cayenne pepper

Steps:

In a Dutch oven, bring the parsnips, carrots and broth to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until vegetables are tender. Add the remaining ingredients; heat through.

Nutrition Facts : Calories 152 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 302mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges