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.
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-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
HONEY AND MUSTARD PARSNIPS RECIPE
Traditional roast parsnips made into something really special with this honey and mustard parsnips recipe , perfect for Christmas or regular Sunday lunch
Provided by Octavia Lillywhite
Yield Serves: 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 200°C/400ºF/Gas 6. Peel, trim and quarter the parsnips. If they are very large, cut the quarters in half.
- Bring a pan of lightly salted water to the boil, then add the parsnips and simmer for 5 mins. Meanwhile, heat the oil in a large roasting tin until smoking.
- Drain the parsnips and add to the oil. Coat well, put into the preheated oven and roast for 40 mins, until crispy.
- Mix the honey and mustard and pour over the parsnips, then crisp in the oven for a further 5 mins.
Nutrition Facts : @context https, Calories 372 Kcal, Fat 3 g
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.
HONEY & MUSTARD GLAZED PARSNIPS
Make and share this Honey & Mustard Glazed Parsnips recipe from Food.com.
Provided by English_Rose
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F.
- Peel parsnips and halve lengthways.
- Place in a roasting dish with the olive oil and stir well to coat.
- Season and roast for 40-45 mins or until the parsnips are soft and golden.
- Mix honey with wholegrain mustard and pour over parsnips for the last 5 mins of cooking time.
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
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
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