Honey-Glazed Carrots and Parsnips

Ingredients:

• 2 cups carrots, sliced diagonally
• 2 cups parsnips, sliced diagonally
• 2 Tbsp. butter or margarine
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• 2 Tbsp. honey
• 1/8 tsp. ground ginger
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. fresh parsley, coarsely chopped

Directions:

Place carrots and parsnips in large nonstick skillet, covering with cold water. Cover; bring to a boil. Reduce heat and simmer 5-6 minutes, or until tender. Drain vegetables, reserving 2 tablespoons cooking liquid.

Melt butter in skillet. Add reserved cooking liquids, honey, ginger, salt and pepper. Bring to a boil. Cook 2-4 minutes, stirring often until reduced by half and thickened. Return vegetables to skillet. Toss until glazed and hot. Stir in parsley.

By Robin from Washington, IA