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Balsamic Honey Glazed Carrots & Parsnips

  Carrots 1⁄2 Pound
  Parsnips 1⁄2 Pound
  Olive oil 3 Tablespoon
  Balsamic honey vinegar 1 1⁄2 Tablespoon
  Lemon zest 1
  Lemon 1⁄2 , juiced
  Chopped oregano 1⁄2 Tablespoon
  Crushed garlic 1 Teaspoon
  Salt 1⁄3 Teaspoon
  Pepper 1 Pinch

Peel and cut the carrots and parsnips into uniform pieces. Place in a pot with cold water and heat slowly, never boiling, until desired tenderness is achieved. In a bowl mix the remaining ingredients. Drain and cool the carrots and parsnips, pour the marinade over the cooked carrots and parsnips.

To learn more about Honey Ridge Farms or where you can purchase their products visit, Honey Ridge Farms.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 739 Calories from Fat 416

% Daily Value*

Total Fat 47 g72.5%

Saturated Fat 6.6 g33.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 834.6 mg34.8%

Total Carbohydrates 84 g28%

Dietary Fiber 23.1 g92.5%

Sugars 31.4 g

Protein 7 g13%

Vitamin A 768.4% Vitamin C 151.5%

Calcium 30.7% Iron 32.6%

*Based on a 2000 Calorie diet

Balsamic Honey Glazed Carrots & Parsnips Recipe