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Gingered Carrots & Parsnips

“Ginger adds a marvelous taste to these root vegetables." The flavorful side will be a hit on any buffet table. Marie Rizzio - Interlochen, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 servings


  • 3 medium parsnips, peeled and sliced
  • 4 medium carrots, peeled and sliced
  • 2 tablespoons honey
  • 1 teaspoon butter
  • 1/2 teaspoon ground ginger
  • Dash salt
  • 2 tablespoons chopped pecans, toasted


  • Place 1 in. of water in a small saucepan; add parsnips. Bring to a boil. Reduce heat; cover and simmer for 1 minute. Stir in carrots; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. Drain and set aside.
  • In the same pan, combine the honey, butter, ginger and salt. Stir in vegetables; heat through. Sprinkle with pecans.
Nutrition Facts
3/4 cup: 173 calories, 5g fat (1g saturated fat), 3mg cholesterol, 121mg sodium, 32g carbohydrate (19g sugars, 6g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

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