Molasses glazed carrots make you want to eat your veggies

Molasses glazed carrots and parsnips a quick side dish that helps you shake the veggie blahs

Dr. Oz says to eat your veggies. And lots of them.

It’s just that sometimes a plateful of boiled or steamed veggies  seems like so much effort to eat.

Shake the veggie blahs with this easy side dish that can go with just about any meal.

Molasses glazed carrots and parsnips a quick side dish that's easy to devour

 Because root vegetables store so well there is a chance that you have them on hand, even if you have run out of everything else.

No parsnips? No problem.

Carrots are great on their own if that’s what’s in your fridge. Molasses glazed carrots and parsnips a quick side dish that help you shake the veggie blahs

 Molasses glazed carrots and parsnips with marjoram (or whatever’s on hand)

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 2-3 carrots , peeled
  • 2-3 parsnips, peeled
  • 2 Tbsp Grandma Fancy Molasses
  • 3 sprigs of marjoram or thyme (or 1 tsp dried)*
  • Sea salt and pepper to taste
  1. Slice the vegetables in a rough julienne.
  2. Heat oil and butter in a large pan and when the butter has melted add the chopped vegetables.
  3. Saute, stirring often, until the vegetables begin to soften.
  4. Stir in the molasses and continue to stir until the vegetables are tender to your liking.
  5. Sprinkle over the herbs and season with salt and pepper.

*Feel free to use any of your favourite herbs in this dish, fresh or dried.

Prefer your root vegetables roasted? Try roasted root vegetables with molasses cider glaze.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.