Honey Mustard Glazed 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.

CRISP HONEY MUSTARD PARSNIPS



Crisp honey mustard parsnips image

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

1kg parsnip, peeled and cut into thumb-width batons
2 tsp English mustard powder
2 tbsp plain flour
4 tbsp rapeseed oil
about 3 tsp clear honey

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



Honey-roasted parsnips image

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

500g parsnips
1 tbsp flour
1 tbsp honey
2 tbsp sunflower oil
2 tbsp butter

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



Honey and mustard parsnips recipe image

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

1kg (2lb 4oz) parsnips
100ml (3½ fl oz) olive oil
3tbsp runny honey
4tbsp wholegrain mustard

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



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.

HONEY & MUSTARD GLAZED PARSNIPS



Honey & Mustard Glazed Parsnips image

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

1 lb parsnip
3 tablespoons olive oil
4 tablespoons honey
2 tablespoons coarse grain mustard
1 pinch salt and pepper

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



Easy Peasy Roast Vegetables with Honey Mustard Glaze image

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

Olive oil
Salt and pepper
500 g parsnips (peeled and quartered)
500 g carrots (halved lengthways)
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons wholegrain or dijon mustard

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



Mustard and Honey Glazed Parsnips image

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

2 lbs parsnips
2 tablespoons oil
salt & freshly ground black pepper
2 -3 tablespoons mustard
2 tablespoons honey

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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