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In a covered large saucepan, cook carrots and parsnips in a small amount of lightly salted boiling water for 7 to 9 minutes or until crisp-tender. Drain and return to saucepan. Add vegetable oil spread and gently stir until melted.
In a small bowl, stir together vinegar, honey and nutmeg. Add glaze to vegetables in saucepan, gently tossing to coat. Cook and gently stir about 1 minute or until heated through.