Recipe

Glazed Maple Honey Carrots and Parsnips

  • Servings: 4
  • Directions: 10 minutes
  • Cook in: 15 minutes

Ingredients

  • 3 or 4 medium carrots (approximately 250 g), cut into 2 lengthwise
  • 3 or 4 medium parsnips (approximately 250 g), cut into 2 lengthwise
  • 45 mL (3 tbsp) of maple honey
  • 125 mL (1/2 cup) water
  • 30 mL (2 tbsp) butter
  • Salt and pepper
  • Juice from half a lemon

Directions

  1. Place all ingredients (except pepper and lemon juice) in a large skillet. Cover and bring to a boil on medium-high heat.
  2. Reduce to medium heat and continue cooking for about 5 minutes, covered, until vegetables are al dente.
  3. Remove cover and cook for about 10 minutes on medium-high heat until liquid has evaporated and vegetables are tender and have deepened in colour.
  4. Lower to medium heat once again to colour both sides. Add lemon juice and pepper to taste. Serve immediately.