Best Honey Glazed Carrots And Parsnips Recipes

HONEY-GLAZED ROASTED CARROTS AND PARSNIPS

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 GLAZED CARROTS AND PARSNIPS

Steps:

• In a pot boil broth, cook the carrots and parsnips in the broth for 10 to 15 minutes, or until they are just tender, and transfer them to a bowl.
• In a skillet melt the butter and saute onions till tender add honey. If carrots and parsnips arn`t sweet you can add more honey.
• Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.

PARSNIPS AND CARROTS, HONEY GLAZED

Steps:

• Cook parsnips and carrots in boiling salted water until just tender.
• Drain.
• Add honey, lemon juice and butter.
• Shake saucepan so mixture coats carrots and parsnips.
• Serve sprinkled with toasted sesame seeds.

HONEY-GLAZED CARROTS AND PARSNIPS

Steps:

• Peel and halve parsnips and carrots so the pieces are of similar size. Heat olive oil, add carrots and parsnips and toss to coat in the oil. Add thyme, cinnamon and star anise and season with salt and pepper. Cook over med heat for 15-20 minutes turning vegetables frequently until golden and almost cooked throughout. Drizzle with honey and cook until vegetables start to caramelize. Deglaze the pan with splash of water and increase heat. Cook for 2-3 minutes until liquid has evaporated and veggies are cooked through. Stir a few knobs of butter to glaze.