Best Slow Roasted Parsnips In Orange Honey And Mint Sauce Recipes

Slow Roasted Parsnips in Orange Honey and Mint Sauce image

Provided by CulinaryQueen

Categories Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 large oranges, juice of
1 orange, zest of
1/2 cup honey
1/3 cup sherry wine
2 teaspoons mint leaves
6 parsnips, trimmed and quartered

Steps:

Preheat oven to 180C/350°F.
Combine orange juice, orange zest, honey, sherry and mint leaves in a small bowl. Set aside.
Completely line a roasting pan with foil and put the parsnips in a single layer.
Pour the sauce over the parsnips, turning to coat. Leave to marinate about 20-30 minutes, turning occasionally.
Roast for 30 minutes, turning parsnips after 15 minutes. Remove pan and take out excess juice, leaving just a small amount in pan. (Save the juice for future use in the same manner on carrots)
Return to oven and continue roasting for an additional 40 minutes, turning parsnips every 15-20 minutes until tender and golden.

Honey-Roasted Parsnips image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 4

2 1/2 pounds parsnips, peeled, halved lengthwise, and cut into 2-inch lengths on the diagonal
2 tablespoons olive oil
Coarse salt and ground pepper
1 tablespoon honey

Steps:

Preheat oven to 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.