Directions:
- Put carrotes, parsnips, pearl onions and cinnamon stick into a large pot.
- Add the orange rind, thyme, garlic salt, powdered ginger and fennel into the orange juice and pour over the vegetables in the pot.
- Bring to a boil, lower heat and simmer for 15 - 20 minutes.
- Drain the vegetables and remove the cinnamon stick.
- Next add the butter and brown sugar to the cooked vegetables and cook on medium heat, gently stirring until all vegetables are glazed about 2 minutes.
- Garnish with finely chopped red peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.69 Kcal (455 kJ) | ||
| Calories from fat | 0.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 156.03mg | 7% | |
| Potassium | 529.34mg | 11% | |
| Total Carbs | 25.77g | 9% | |
| Sugars | 17.52g | 70% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 43.7mg | 73% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 0.2mg | 1% | |
| Calcium | 61.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 52.79 Kcal (221 kJ) | ||
| Calories from fat | 0.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 75.78mg | 7% | |
| Potassium | 257.07mg | 11% | |
| Total Carbs | 12.52g | 9% | |
| Sugars | 8.51g | 70% | |
| Dietary Fiber | 1.94g | 16% | |
| Protein | 1.01g | 4% | |
| Vitamin C | 21.2mg | 73% | |
| Vitamin A | 0.5mg | 36% | |
| Iron | 0.1mg | 1% | |
| Calcium | 29.9mg | 6% | |
* 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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