Prep Time: 15 Minutes
Cooking Time: 16 Minutes
November/December 2021 Dig In Magazine Recipe
DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
1: Wash hands with soap and water.
2: Rinse all fresh produce items under cold running water prior to prepping.
3: In a large saucepan, bring water to a boil. Add carrots and parsnips and cook for 6 minutes or until almost tender. Drain and return vegetables to saucepan.
4: Add butter, honey and lemon juice and cook for 10 minutes, tossing gently or until glaze coats vegetables.
5: Place vegetables on a serving plate, season with salt and pepper.
Nutrition FactsNutrition Information Per Serving
Total Fat 9 g
Saturated Fat 4 g
Cholesterol 15 mg
Sodium 124 mg
Carbohydrates 20 g
Fiber 3 g
Sugars. 14 g
Protein 2 g