Glazed Carrots and Parsnips

I hope everyone had a wonderful holiday....and Santa brought you good things!  I got the fiesta ware I wanted from hubby...in a beautiful red color. I got a beautiful pasta serving set from Williams Sonoma from my mom and dad I also got some new cookbooks ( Ina's new one being one of them) and some warm boots for the winter.  Now I really don't have an excuse for not walking outside for exercise!  And my mom came home from the hospital on Christmas eve, and is doing better!  ( Best present! :)

Christmas eve, I spent the day cooking....I made my Make over Mac and Cheese, but used Gruyere cheese and reduced fat sharp cheddar...I made pierogies, coleslaw, my stuffed mushrooms, and took a loaf of bread and a plate of cookies to my husband's family's celebration.  On Christmas morning, I served Gina from Skinnytaste's, Lightened Up Creme Brulee French Toast...that was just spectacular.  I also served a stratta and some fruit.  During the week, I made 6 loaves of Challah bread....gave most away and saved one for the French toast. 

The recipe for the Challah bread can be found here, on the King Arthur Flour site.  I did use the KAF bread flour, which never disappoints!  Then, on Christmas day, we went to my brother's house, where my sister in law prepared a delicious roasted beef tenderloin.  I brought a salad, but also decided to bring Glazed Carrots and Parsnips.  They were delicious.  If you have never given parsnips a try, give this recipe a go...you won't be disappointed.  It's the perfect combination of sweet and savory.

**I calculated the nutritional information and used that to arrive at the pointsplus value...I also used the WW recipe builder...both which gave me a pointplus value of 3 per serving....however, this is one of those "gray areas" in the new plan, because if you decided to manually calculate the point value by giving the vegetables a value of zero, you get 1 points plus per serving.  I was told by WW, that which way you decide to calculate is up to you.  If you are using the fruits and vegetables in a recipe, and giving them a value of zero, and are achieving desired results on the program, then you can do it that way, but if you find you aren't, then you can add the values in the calculations ( as I did in the recipe builder and the nutritional information)  Confusing, I know.  But it is what it is....so I give you Glazed Carrots and Parsnips with a pointsplus value of 3 or 1 per serving.  (depending how you choose to calculate it )

Glazed Carrots and Parsnips

Servings - approx. 6   Serving size - 1/6th of recipe ( approx. 3/4 cup )  Points Plus per serving - **3 points+ with recipe builder and nutritional information and 1 points+ when vegetables are given a zero value ( see above for explanation)
Calories - 131.2,  Total Fat - 2.1g,  Carb. - 27.9g,  Protein - 2.2g,  Fiber - 5.7g

3 - 4 large carrots, peeled and diced

3 - 4 large parsnips, peeled and diced

1 cup onion, diced

salt and pepper, to taste

2 TBS. light spread, such as Brummel and Brown

1 TBS. honey

1/2 tsp. dried thyme

1.  Cook the carrots and the parsnips until crisp tender.( I cook mine in the microwave, and admit, I am a bit spoiled, as I have a fresh/frozen vegetable button on my sensor microwave...which cooks them perfectly every time, without me worrying about how long to put them in for.  If you do not have this convenience, then you can steam them over boiling water in a steam basket, or steam them in the microwave in either a zip lock steam bag or even a covered glass casserole.  Lastly, you could cook them in some water...but I wouldn't not recommend this method, as it does leach out some of the vitamins and the flavors. )

2.  In a large skillet, melt the spread.  Add the onion, and saute until tender, approx. 5 minutes.  Add the cooked carrots and parsnips, honey, salt and pepper and thyme...stir to coat evenly.  Serve and enjoy. 

Challah Breads