Candied Root Vegetables

Candied Root Vegetables

With a hint of sweet and a dash of spice, these veggies seasoned to perfection make a great accompaniment to any family meal.

Candied Root Vegetables

Yield: 5

Serving Size: ½ cup

Ingredients

  • 4 large carrots, cut into 1"/2.5 cm pieces
  • 4 large parsnips, cut into 1"/2.5 cm pieces
  • 4 medium turnips, cut into 1"/2.5 cm pieces
  • 3 tbsp. brown sugar
  • 1½ tbsp. salted butter
  • ½ tsp. coarse kosher salt, divided
  • 1 tsp. fresh thyme leaves for garnish

Instructions

  1. In 3-Qt./3 L TupperWave® Stack Cooker Casserole, stir together carrots, parsnips, turnips, sugar, butter, and salt.
  2. Place cover on Stack Cooker. Microwave on high power 2 minutes. Remove cover; microwave on high power 10 minutes more.
  3. Remove from microwave, let stand 5 minutes. Stir to distribute sauce, garnish with fresh thyme leaves. Serve warm.
• 4 large carrots, cut into 1″/2.5 cm pieces
• 4 large parsnips, cut into 1″/2.5 cm pieces
• 4 medium turnips, cut into 1″/2.5 cm pieces
• 3 tbsp. brown sugar
• 1½ tbsp. salted butter
• ½ tsp. coarse kosher salt, divided
• 1 tsp. fresh thyme leaves for garnishDirections:
1. In 3-Qt./3 L TupperWave® Stack Cooker Casserole, stir together carrots, parsnips, turnips, sugar, butter, and salt.
2. Place cover on Stack Cooker. Microwave on high power 2 minutes. Remove cover; microwave on high power 10 minutes more.
3. Remove from microwave, let stand 5 minutes. Stir to distribute sauce, garnish with fresh thyme leaves. Serve warm.