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.
ORANGE-BRAISED CARROTS & PARSNIPS
Steps:
- Preheat the oven to 275 degrees F.
- Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
- Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
- Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.
HONEY- ORANGE PARSNIPS
The honey and the orange give this dish a sweet-tangy flavor. You can add some sliced carrots to this dish also.
Provided by Shirl J 831
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil in medium pan. Add parnsips; cover and cook 8 minutes till tender, drain. return pasrsnips to pan; add butter and remaning ingredients, stirring gently till butter melts. Place pan over medium heat and cook, uncovered 1-2 minutes till galzed, stir often.
Nutrition Facts : Calories 239.7, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 119.3, Carbohydrate 33.7, Fiber 7.5, Sugar 13.4, Protein 2
ORANGE-HONEY GLAZED CARROTS
Steps:
- Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
- Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.
HONEY-ORANGE SKILLET-ROASTED CARROTS & PARSNIPS
A fast and easy way to replicate the caramelized flavor of roasted vegetables, on the stove top. No need to take up space in the oven, yay!
Provided by Motley Oklahoman
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
- Whisk orange juice, honey and 1 teaspoon salt in small bowl until blended. Add mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Stir in herbs and season with salt and pepper.
Nutrition Facts : Calories 162.2, Fat 5.6, SaturatedFat 0.8, Sodium 67.7, Carbohydrate 28.1, Fiber 6.6, Sugar 12.2, Protein 2
ORANGE-GLAZED PARSNIPS
Make and share this Orange-Glazed Parsnips recipe from Food.com.
Provided by KGCOOK
Categories Vegetable
Time 3h20m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and peel parsnips.
- Cut parsnips into sticks about 1/4 inch thick.
- Put in slow cooker and cover with water.
- Add salt.
- Cover and cook on high for 2 to 4 hours or until tender.
- Meanwhile, in saucepan, melt butter.
- Stir in honey, seasoned salt, orange juice, and orange peel.
- Heat to boiling.
- Drain parsnips and put into a serving dish.
- Pour glaze over top and keep warm till ready to serve.
Nutrition Facts : Calories 72, Fat 4.6, SaturatedFat 2.9, Cholesterol 12.2, Sodium 506.1, Carbohydrate 8.3, Fiber 0.1, Sugar 7.9, Protein 0.2
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
SKILLET CARAMELIZED PARSNIPS
Simple stove top recipe for caramelized parsnips. Found printed on the back of a package of parsnips from Trader Joe's.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- After peeling the parsnips, cut them into sticks the size of your pinkie finger.
- Dry off any moisture with a paper towel or sacking cloth.
- Melt the butter in a skillet over medium heat then add the parsnips, tossing to coat.
- Sprinkle the parsnips with the nutmeg.
- Cover the skillet tightly with a lid and cook the parsnips over medium heat for approximately 10 minutes or until the parsnips reach a golden brown color. All stoves are different so if it looks like the parsnips may be cooking too quickly, lower the heat.
- Add the water, place the lid back on the skillet and steam until the water has evaporated and the parsnips are golden, tender and caramelized.
- Season to taste with salt and pepper.
- Serve immediately.
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.
SKILLET -ROASTED CARROTS AND PARSNIPS
It's best to use parsnips less than an inch wide as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe is based from a recipe I acquired by Cook's Country
Provided by Sondra Beth
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
- Whisk water, sugar, and 1 teaspoons salt in small bowl until sugar dissolves.
- Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes.
- Stir in parsley and season with salt and pepper.
Nutrition Facts : Calories 196.2, Fat 7.4, SaturatedFat 1, Sodium 90.9, Carbohydrate 32.4, Fiber 8.8, Sugar 11.9, Protein 2.4
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
SKILLET ROASTED CARROTS!
This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today's Kitchen cookbook(recipes made on the Today news show). It's simple and delicious! Baby carrots were used for this dish, but feel free to use large carrots, cut to size.
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
- Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
- Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.
- Drain the carrots on paper towels befoe serving. Enjoy!
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