Low Iodine Diet Recipes - Thyroid Cancer Canada

105Glazed Parsnips, Carrots & Pecans3 parsnips cut into ½ inch coins3 carrots cut into ½ inch coins1 tbsp dried oregano1 tbsp olive oil½ tsp ground ginger½ tsp cinnamon2 tsp sugarpinch red pepper flakes1/3 cup pecans, roughly chopped¼ tsp non-iodized salt¼ tsp pepperProcedure1 Steam vegetables for approximately 10 minutes until done.2 In a pan add oil, ginger, cinnamon, sugar and red pepper flakes to a frying pan and cook over medium heat. Bring to a boil, stirring constantly so themixture doesn’t burn. Once the sugar has dissolved, stir in the drained vegetables and pecans. Toss gently and let sit for 5 minutes.