Cinnamon Candied Carrots Parsnips Recipes

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HONEY-GLAZED CARROTS AND PARSNIPS



Honey-Glazed Carrots and Parsnips image

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

1/4 c. olive oil
2 lb. carrots, peeled and cut into sticks (about 1/2 inch thick)
2 lb. parsnips, peeled and cut into sticks (about 1/2 inch thick)
2 tsp. kosher salt
Black pepper, to taste
2 tbsp. salted butter
1 tbsp. chopped fresh thyme, plus more for topping
3 tbsp. honey

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-GLAZED ROASTED CARROTS AND PARSNIPS



Honey-Glazed Roasted Carrots and Parsnips image

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

2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar

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.

CINNAMON CANDIED CARROTS & PARSNIPS



Cinnamon Candied Carrots & Parsnips image

This is a great way to convince kids to eat their veggies. My picky, little munchkins go crazy for these lightly candied carrots and parsnips with a hint of cinnamon.

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

3 carrots, large, julienned (cut into thin strips)
2 parsnips, large julienned (cut into thin strips)
2 tablespoons butter, salted (or margarine)
2 tablespoons brown sugar, loose (not packed)
1/2 teaspoon cinnamon, ground

Steps:

  • Fill a medium-sized pot 2/3-full of water. Over high heat, bring to a rolling boil.
  • While waiting for water to come to a boil, peel carrots and parsnips. Then julienne (cut into 2" long x ¼" wide strips) and place into boiling water.
  • Boil for 10-12 minutes or until fork-tender. Drain and place in a serving bowl.
  • Return empty pot to stovetop over low heat. Melt the butter and then stir in the brown sugar and cinnamon.
  • Drizzle over carrots and parsnips, toss until coated, serve and enjoy!

Nutrition Facts : Calories 134.2, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 89.2, Carbohydrate 20.4, Fiber 3.9, Sugar 11.3, Protein 1.1

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