Glazed Parnips and Carrots Unverified!

Yield: 6 servings
Prep time: 20-40 minutes
We thought this dish was tasty and would make a good Thanksgiving or Christmas side.


  • 3-4 medium parsnips, cut into bite-sized strips
  • 3-4 medium carrots, cut into bite-sized strips
  • 3/4 cup orange juice, at room temperature
  • 1/2 cup dried cranberries
  • 1/2 tsp grated ginger (or ground, if you must)
  • 2 firm ripe pears, peeled and sliced
  • 1/3 cup peacan halves (optional)
  • 3 Tbl brown sugar
  • 2 Tbl butter or margarine


In a medium-hot pan combine parsnips, carrots, orange juice, dried cranberries and ginger and bring to a boil. Reduce heat to medium and cook uncovered 7-8 minutes or until vegetables are al dente and sauce is reduced.