Ingredients
12
12 servings
- •3 Anjou pears, peeled and cut into chunks
- •3 pounds carrots, peeled and sliced
- •1 cup butter
- •2 tablespoons brown sugar
- •2 tablespoons honey
- •1 teaspoon ground cinnamon
- •½ teaspoon ground nutmeg
- •1 tablespoon chopped fresh parsley, or as needed
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pears; cover and steam until tender, 5 to 10 minutes. Transfer pears to a bowl. Add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
- Heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
- Pour glaze over pears and carrots; toss to coat. Remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.
Nutritional Facts
Per 12 servings
- Calories: 227
- Carbohydrate: 23g
- Fat: 16g
- Fiber: 5g
- Protein: 1g
- Sugar: 15g
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