Directions:
- In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger.
- Bring to boiling; reduce heat to medium.
- Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
- Stir pears, pecans, brown sugar, and butter into mixture in skillet.
- Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.61 Kcal (999 kJ) | ||
| Calories from fat | 121.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.53g | 21% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 31.64mg | 1% | |
| Potassium | 453.21mg | 10% | |
| Total Carbs | 29.9g | 10% | |
| Sugars | 17.05g | 68% | |
| Dietary Fiber | 6.38g | 26% | |
| Protein | 2.42g | 5% | |
| Vitamin C | 26.7mg | 45% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.8mg | 5% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 125.25 Kcal (524 kJ) | ||
| Calories from fat | 63.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.1g | 21% | |
|---|---|---|---|
| Cholesterol | 5.34mg | 3% | |
| Sodium | 16.61mg | 1% | |
| Potassium | 237.89mg | 10% | |
| Total Carbs | 15.7g | 10% | |
| Sugars | 8.95g | 68% | |
| Dietary Fiber | 3.35g | 26% | |
| Protein | 1.27g | 5% | |
| Vitamin C | 14mg | 45% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.4mg | 5% | |
| Calcium | 24.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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