Maple-Glazed Parsnips And Carrots

• 1 pound carrots, cut into 1/4-inch slices
• 1 pound parsnips, cut into 1/4-inch slices
• 4-1/2 teaspoons butter
• 1/4 cup plus 2 tablespoons reduced-calorie pancake syrup
• 1/4 cup orange juice
• 2 teaspoons grated orange zest
• 1/2 teaspoon salt
• 1 teaspoon minced fresh parsley

1. In a large skillet, cook and stir carrots and parsnips over medium heat in butter for 5 minutes. Combine the pancake syrup, orange juice, orange zest and salt; pour over carrot mixture. Cook over medium-high heat until mixture comes to a boil. Cover and cook for 6-7 minutes or until vegetables are crisp-tender.
2. Uncover; cook 1-2 minutes longer or until vegetables are tender and syrup mixture thickens and coats vegetables. Sprinkle with parsley.

carrots, parsnips, butter, pancake syrup, orange juice, orange zest, salt, parsley

Taken from www.tasteofhome.com/recipes/maple-glazed-parsnips-and-carrots/ (may not work)