Lightly Glazed Carrot and Parsnip "Coins"
Prep time
Cook time
Total time
This is a New Year's recipe for good fortune that I adapted from Genius Kitchen. These coins are lightly sweetened to help enhance their natural flavors. Feel free to increase or decrease the amount of sweetener used, depending on your desired taste, and how sweet your carrots and parsnips are to start with.
Serves: 4 servings
  • 2 cups vegetable broth, or more as needed (can sub water)
  • 1 pound carrots, peeled and sliced into ¼ inch rounds
  • 1 pound parsnips, peeled and sliced into ¼ inch rounds
  • 1 tablespoon oil or dairy-free buttery spread (I used coconut oil – goes beautifully with root veggies!)
  • 2 teaspoons honey, maple syrup, or agave nectar
  • 1 small onion, sliced into thin wedges
  • ⅛ teaspoon salt, or to taste
  1. Bring the broth to a boil in a medium saucepan. Add the carrots and parsnips and allow them to cook for 10 to 12 minutes, or until just tender. Drain the vegetables. You can optionally reserve the broth for soup.
  2. Heat the oil or buttery spread in a large skillet over medium-low heat. Add the onions and saute until tender and translucent, 3 to 5 minutes. Add the sweetener, carrots, and parsnips. Saute for just a minute or two, until the vegetables are glazed and heated through. Season with salt.
Recipe by Go Dairy Free at