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Ingredients

• 6 to 8 medium  carrots (about 1 pound), peeled and cut into 1/4-inch-thick slices
• 3 medium  parsnips (about 1 pound), peeled and cut into 1/4-inch-thick slices
• 1 tablespoon  60 to 70% tub-style vegetable oil spread
• 2 tablespoons  white balsamic vinegar or white wine vinegar
• 1 tablespoon  honey
• 1/4 teaspoon  ground nutmeg

Description

Instead Of The Typical Glazed Carrots Side Dish, Try This Version, Which Uses A Tangy But Sweet Balsamic Vinegar Glaze.

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