HONEY-GLAZED ROASTED CARROTS AND PARSNIPS
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Categories Side Roast Christmas Quick & Easy High Fiber Carrot Parsnip Fall Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
- Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
- Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
DSF'S HONEY ROASTED CARROTS AND PARSNIPS
My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!
Provided by DrSeussFreak
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
- Bake in the preheated oven until vegetables are very tender, about 40 minutes.
Nutrition Facts : Calories 225 calories, Carbohydrate 41.5 g, Fat 7.2 g, Fiber 6.7 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 48.7 mg, Sugar 25 g
HONEY-GLAZED ROAST CARROTS
Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour
Provided by Sara Buenfeld
Categories Side dish
Time 1h
Number Of Ingredients 4
Steps:
- Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
- Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.
Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
HONEY AND BALSAMIC OVEN-ROASTED CARROTS AND PARSNIPS
Make and share this Honey and Balsamic Oven-Roasted Carrots and Parsnips recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees.
- Line a baking sheet with foil.
- Place the veggies in a large glass bowl and drizzle with olive oil.
- Season generously with salt and pepper; toss well to combine.
- Spread the veggies on a baking sheet.
- Bake the veggies for about 20 minutes.
- Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
- Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
- Drizzle the honey glaze over the veggies.
HONEY-GLAZED CARROTS AND PARSNIPS
Make these honey-glazed carrots and parsnips for a savory-sweet holiday side dish. It'll pair perfectly with anything you've cooked up for Thanksgiving or Easter.
Categories Christmas Easter Thanksgiving comfort food dinner side dish
Time 40m
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the carrots, parsnips, salt and pepper and toss to coat. Cook, gently tossing occasionally, until the carrots and parsnips are tender and golden in spots, 15 to 20 minutes.
- Reduce the heat to low and add the butter, thyme and 2 tablespoons honey. Toss until the butter is melted and the vegetables are well coated, 2 to 4 minutes. Transfer to a serving platter, drizzle with the remaining 1 tablespoon honey and top with more thyme.
HONEY-ROASTED PARSNIPS
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
- Drain in a colander and let them steam-dry for a few mins.
- Heat oven to 190C/170C fan/ gas 5.
- Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
- Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
- Roast for 40 mins, turning halfway, until golden.
Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
EASY PEASY ROAST VEGETABLES WITH HONEY MUSTARD GLAZE
These Easy Peasy Roast Vegetables could not be simpler, simply chop the vegetables up and put them in the oven for 45 minutes. For extra deliciousness add a honey and mustard glaze for the last 15 minutes.
Provided by Eb Gargano
Categories Side Dish
Time 55m
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 220C / 200C Fan / gas mark 7 / 425F. Drizzle a baking tray with enough oil to nearly coat the bottom of the tray and sprinkle with salt and pepper. Put the baking tray in the oven to heat up.
- Peel and chop the parsnips into quarters (cut them in half lengthways and then widthways)
- Don't peel the carrots, just chop them in half lengthways. (If your carrots are very large you could give them the same treatment as the parsnips.)
- Put the vegetables into the hot baking tray, (taking care not to splash yourself with hot fat) and turn them to get them coated. Put the baking tray back into the oven.
- The vegetables will need to cook for about 45 minutes in total.
- To make the honey mustard glaze, simply mix the three ingredients in a clean jam jar and shake (with the lid on) to combine.
- After the first 30 minutes, remove the vegetables from the oven, drizzle with the honey mustard glaze and turn them to get them all coated.
- Return the baking tray to the oven for the last 15 minutes.
Nutrition Facts : Calories 243 kcal, Carbohydrate 43 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 184 mg, Fiber 9 g, Sugar 20 g, ServingSize 1 serving
HONEY GLAZED CARROTS AND PARSNIPS
SO SWEET!!!! It's like eating dessert! It's amazing how many people never had parsnips! They're so much better then carrots! And Carrots are good. You can also add raisins to the honey just before adding the carrots and parsnips the final time.
Provided by Rita1652
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a pot boil broth, cook the carrots and parsnips in the broth for 10 to 15 minutes, or until they are just tender, and transfer them to a bowl.
- In a skillet melt the butter and saute onions till tender add honey. If carrots and parsnips arn`t sweet you can add more honey.
- Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.
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- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
- Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. DO AHEAD Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.
- Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
HONEY ROASTED CARROTS AND PARSNIPS - THANKSGIVING SIDE DISHES
From happyhealthymotivated.com
- Peel the carrots and parsnips. Chop the ends off and slice vertically into halves or quarters, depending on how fat your veggies are. The idea is to get them all roughly the same thickness. Place into a large bowl.
- Drizzle the veggies with the honey, olive oil, thyme and salt then toss to coat. Lie the carrots and parsnips in a single layer in the water on the baking tray and roast in the preheated oven for around 50 minutes, until the edges have crisped up and are starting to turn brown.
HONEY ROASTED CARROTS AND PARSNIPS ... - THE LAST FOOD BLOG
From thelastfoodblog.com
- Preheat the oven to 180C/356F fan or 200C/392F conventional oven. Leave the trays in the oven to heat them up.
- Spread the carrots and parsnips evenly over two baking trays then drizzle 2 - 3 tablespoons of olive oil over them.Use your hands to toss the carrots and parsnips until they are completely covered in oil. Be careful of your trays are very hot!Sprinkle about ½ a teaspoon each of sea salt ad freshly cracked black pepper over both trays of veggies.Place trays in the oven for 10 minutes.
- After 10 minutes remove trays from the oven. Drizzle 3 tablespoons of runny honey over the carrots and parsnips, add 2 tablespoons of wholegrain mustard and 4 or 5 sprigs of thyme.If you have two trays you will need to divide the honey, mustard and thyme between both trays.Using a spatula gently toss the carrots and parsnips until they are covered in honey and mustard.Return the trays to the oven and cook for another 10 - 12 minutes.The carrots and parsnips will be cooked through and the parsnips will be golden brown at the narrow parts.
HONEY GLAZED CARROTS AND PARSNIPS FOR CHRISTMAS - PROPERFOODIE
From properfoodie.com
- The baby carrots need no prep - place these straight onto a large baking tray. If you are using standard carrots then peel, remove the ends and chop into skinny batons. Place onto the tray.
- To prepare the parsnips wash them thoroughly then remove the ends and chop into a similar size and shape as the carrots. Spread the parsnips evenly amongst the carrots.
HONEY ROASTED BEETS, CARROTS AND PARSNIPS | AN APPETIZING LIFE
From anappetizinglife.com
- Place the vegetables on the parchment lined pan. Pour the garlic thyme and oil mixture over the vegetables and coat evenly. Make sure vegetables are spread out evenly on the pan.
HONEY BUTTER CARROTS AND PARSNIPS RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
- Peel the carrots and parsnips and cut each in half lengthways, then half again widthways, if large. Drop into a large pan of boiling salted water and cook for about 3-4 minutes. Drain well and lay out in a single layer on a baking tray to dry out and cool completely. Place in the freezer for a couple of hours, then put in freezer bags and freeze for up to 1 month.
- To cook, preheat the oven to 190°C/fan170°C/ gas 5. Place the butter and honey on a large baking tray or in a roasting tin and heat in the oven for 5 minutes. Tip the frozen veg into the tray and turn in the honey and butter and add a good pinch of salt and lots of black pepper. Roast for 30 minutes until golden and tender.
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- Bring a pan of salted water to the boil. While you're waiting peel the parsnips and cut off both ends
- Cut each parsnip into approx 6cm lengths. Leave the thin end whole but cut the thicker pieces into 4 wedges. Place them in the boiling water and simmer until they are just tender (probably around 4 or 5 minutes)
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- In a medium bowl, whisk together honey, balsamic vinegar, and olive oil. Toss carrots and parsnips in the balsamic mixture.
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- Peal the carrots and parsnips and chop the larger ones lengthways into halves/quarters so that all pieces are about 1-2cm wide.
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- Preheat grill to medium (350-400 degrees). Line a rimmed sheet pan with heavy duty foil. While grill is preheating, peel the vegetables and cut the carrots and parsnips into spears, then half lengthwise.
- In a large mixing bowl, combine the olive oil, honey, and Thyme, and whisk together. Next toss in the carrots and parsnips, and coat well, then lay a thin layer of the vegetables on the sheet pan.
- Place the sheet pan directly on the grill grates and roast for a total of about 15 minutes, while flipping the vegetables every 5 minutes. The vegetables should have some good color to them.
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