GLAZED PEARL ONIONS
Steps:
- Combine 1 pound frozen pearl onions, 1 cup chicken broth and 2 tablespoons each molasses, cider vinegar and butter in a skillet; season with salt and pepper. Simmer, stirring occasionally, until reduced to a glaze, about 20 minutes. Sprinkle with chopped parsley.
HONEY-GLAZED TURNIPS
This simple turnip side dish goes well with steak, burgers, pork, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.
Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 3 g, Protein 1 g
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
CRISP HONEY MUSTARD PARSNIPS
Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
- Heat oven to 220C/200C fan/gas 7 - you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn't be crowded if they're to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.
Nutrition Facts : Calories 149 calories, Fat 7 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.66 milligram of sodium
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.
SPICY HONEY-GLAZED PARSNIPS
Provided by Dawn Perry
Categories Side Thanksgiving Hot Pepper Root Vegetable Parsnip Honey Chile Pepper Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35-40 minutes.
- Meanwhile, heat chiles de árbol, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
- Drizzle chile-honey butter over parsnips and toss to coat.
GLAZED CARROTS, PARSNIPS AND PEARL ONIONS
Steps:
- In a medium hot skillet, add 1/2 tablespoon of butter and cook the garlic and ginger until soft, about 1 minute. Add the carrots, parsnips and onions and season. Cook 5 minutes to soften then add the stock, soy sauce and simmer. Reduce by 50 percent, about 12 to 15 minutes and check for seasoning. Lift with the butter and reserve hot.
- Wine Recommendation: Olmos Reward, Frankland Estate, Australia
BALSAMIC-GLAZED PARSNIPS & ONIONS
Brown sugar and vinegar give veggies a sweet-tart glaze in this rustic side dish. Plus, it takes only 15 minutes to get in the oven. -Marion Brown, Elgin, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients. Transfer to a greased 15x10x1-in. baking pan., Cover and bake 35 minutes. Uncover; bake 5-10 minutes or until tender.
Nutrition Facts : Calories 373 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 61g carbohydrate (31g sugars, Fiber 10g fiber), Protein 4g protein.
MUSTARD AND HONEY GLAZED PARSNIPS
Use any mustard you like for this dish, I often use horseradish, you can replace the honey with maple syrup.
Provided by PetsRus
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the parsnips, cut in preferred size and remove the hard core from the center.
- Preheat the oven to 400 degrees F.
- Cook or steam the parsnips for 5 to 10 minutes, depending on their size.
- In the meantime put a roasting tray with the oil in the oven to preheat.
- When the parsnips are cooked add them to the hot tray and brush or coat them with a bit of the hot oil, add the salt and pepper, be careful the tray will be very hot!
- Roast for 15 to 20 minutes; mix the mustard and the honey in the meantime.
- Take the parsnips from the oven and brush them with the glaze.
- Roast for another 8 to 10 minutes.
Nutrition Facts : Calories 267.6, Fat 7.8, SaturatedFat 1, Sodium 108.3, Carbohydrate 50, Fiber 11.4, Sugar 19.6, Protein 3.1
HONEY GLAZED PEARL ONIONS
Make and share this Honey Glazed Pearl Onions recipe from Food.com.
Provided by threeovens
Categories Onions
Time 35m
Yield 24 onions, 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat olive oil in a skillet over medium heat. Once hot, add onions and cook until they begin to brown in spots, stirring occasionally.
- Add beef broth or reserved braising liquid and cook until nearly evaporated, about 20 minutes. Stir in honey and cook 3 minutes longer, spooning the glaze over onions. Season with salt and pepper.
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