Maple Glazed Parsnips And Carrots Recipe

Ingredients

1 pound carrots, cut into 1/4-inch slices1 pound parsnips, cut into 1/4-inch slices4-1/2 teaspoons butter1/4 cup plus 2 tablespoons reduced-calorie pancake syrup1/4 cup orange juice2 teaspoons grated orange zest1/2 teaspoon salt1 teaspoon minced fresh parsley

Preparation

In a large skillet, cook and stir carrots and parsnips over medium heat in butter for 5 minutes. Combine the pancake syrup, orange juice, orange zest and salt; pour over carrot mixture. Cook over medium-high heat until mixture comes to a boil. Cover and cook for 6-7 minutes or until vegetables are crisp-tender.

Uncover; cook 1-2 minutes longer or until vegetables are tender and syrup mixture thickens and coats vegetables. Sprinkle with parsley.