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Glazed Carrots and Parsnips

Glazed Carrots and Parsnips

  • Prep 10min
  • Total45min
  • Servings8

These sweet parsnips and carrots are a tasty side dish alongside a hearty meal like roasted turkey or chicken. For a thicker glaze, add 1 tsp corn starch to the butter mixture before cooking.MORE+LESS-

ByScaron

Updated August 4, 2016

Ingredients

1

lb carrots, peeled and cut into 3 pieces each

1

lb parsnips, peeled and cut into 3 pieces each

1/4

cup unsalted butter, melted

1/4

cup light brown sugar

Steps

Hide Images

  • 2

    Add the carrots and parsnips to a casserole dish (with a lid). Stir together the butter, brown sugar and salt. Pour over the carrots and parsnips. Cover.

  • 3

    Slide the casserole into the oven and bake for 30-40 minutes, until tender. Serve warm.

  • 4

    This can be made up to two days in advance.

Nutrition Information

No nutrition information available for this recipe


Easy Shepherd’s Pie Recipe – How to Make Shepherd’s Pie

Shepherd’s pie is a dish made of cooked lamb or mutton topped with mashed potatoes and then baked until the potatoes appear brown and crispy at the top it is usually baked in a casserole. This type of pie does not require making a pie crust such as in pumpkin pie. The meat filling in Shepherd pie is usually cooked together with some vegetables. The French version of Shepherd pie is called Hachis Parmentier, in this, the mashed potatoes are mixed with egg and cheese. It is my favorite comfort food that is common especially in England, Ireland, and New Zealand. Shepherd’s pie is a commonly made dish for celebrations such as St. Patrick’s Day.


Honey Glazed Carrots and Parsnips

This is a great side dish that even the picky eaters will enjoy. Making it ahead of time and keeping it warm will only enhance the flavors.

Ingredients

  • ½ cups Honey
  • ¼ cups Extra Virgin Olive Oil
  • 3 Tablespoons Balsamic Vinegar
  • 2-½ pounds Carrots, Cut Into ½ Inch Pieces
  • 2-½ pounds Parsnips, Cut Into ½ Inch Pieces
  • 8 whole Thyme Sprigs
  • 2 pinches Salt And Pepper

Preparation

Preheat the oven to 425ºF.

Whisk the honey, oil and vinegar in a small bowl.

In a large bowl, add the vegetables and honey mixture and combine. Spread the vegetables out across 2 baking pans. Add thyme sprigs, season generously with salt and pepper, then cover with foil.

Bake for 40 minutes, rotating halfway between. Remove foil and bake for 10-15 minutes longer, to allow them to caramelize.


Honey-Glazed Roasted Carrots and Parsnips

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.

Step 2

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. DO AHEAD Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.

Step 3

Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

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Recipe Summary

  • 1 1/4 pounds (about 6) parsnips, peeled, halved lengthwise
  • 3/4 pound thin carrots, (about 12), peeled, greens trimmed but not removed
  • 4 slices bacon, each cut into 4 pieces
  • 10 sprigs fresh thyme
  • 1/4 cup pure maple syrup
  • Coarse salt and freshly ground pepper

Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet. Drizzle with syrup season with salt and pepper. Toss well to combine. Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.


  • 6-8 medium carrots (about 1 pound), peeled and cut into 1/4-inch-thick slices
  • 3 medium parsnips (about 1 pound), peeled and cut into 1/4-inch-thick slices
  • 1 tablespoon 60-70% tub-style vegetable oil spread
  • 2 tablespoons white balsamic vinegar or white-wine vinegar
  • 1 tablespoon honey
  • ¼ teaspoon ground nutmeg

Cook carrots and parsnips in a covered large saucepan, in a small amount of boiling lightly salted water for 7 to 9 minutes or until crisp-tender. Drain and return to the saucepan. Add vegetable oil spread and gently stir until melted.

For glaze, stir together vinegar, honey, and nutmeg in a small bowl. Add the glaze to the vegetables in the saucepan, gently tossing to coat. Cook and gently stir about 1 minute or until heated through.


Honey Roasted Carrots & Parsnips – Glazed Vegetables

With winter comes the season of all things roasted, including these delicious honey roasted carrots and parsnips.

Roast vegetables are a staple of winter-time veggie cuisine, so roast dinners should be perfect for vegetarians.

Unfortunately, most of the time the only veg-friendly parts of a roast dinner are the sides, and that’s especially disappointing if the sides are boring.

If you’re looking for honey roasted parsnips and carrots to pair with an awesome veggie main course like our Vegetarian Wellington, you’re in the right place.

Whether you’re more partial to roasted carrots, roasted parsnips or honey roasted vegetables in general, this recipe is sure to please.

You could also throw in any extra vegetables you have laying around.

If you’re looking at this roasted carrots and parsnips with honey recipe as a side dish for your Christmas dinner, you can find more options in our compilation of Vegan Christmas Dinner Recipes!

Passion for Pomegranate

You might think that pomegranates are a minor element to this recipe, and since it’s a honey roasted carrots and parsnips recipe, you would be right.

But the sweetness of the pomegranate also adds a delightful crunch and offsets the feta cheese.

It is the perfect addition to this dish and better yet pomegranates have important health benefits!

Pomegranates are packed with antioxidants which reduce inflammation, help to prevent cell damage and certain diseases. They’re also a good source of Vitamins C, E, and K, potassium and folate.

That’s a pretty good addition to your honey roasted vegetables, which already rock!

Put the roast in honey roasted carrots and parsnips

Roasting carrots and parsnips with honey isn’t too tough, since it’s a lot like making any other oven roasted vegetables. That being said, we want to make this is as easy for you as it can be.

The key difference in making here is the way you cut your vegetables.

How to cut your roasted vegetables

If you slice the carrots and parsnips into longer slices, they will take longer in the oven. We suggest staying on the longer end of the recommended time in the oven.

If you cut them into shorter or thinner slices, they will take less time to cook. The same goes for roasted baby carrots. We suggest checking on them a little sooner than the required 20 minutes.

As long as you get the timing right, and your carrots and parsnips are well coated in honey, it should all go smoothly. Check out the best way to roast your vegetables.

Once your carrots and parsnips are roasted, make sure you add those toppings!

Normally, we’re pretty easy going about the final touches of our dishes, since this blog is about EASY vegetarian and vegan food.

But these roasted carrots and parsnips are just so much better when you include the pecans, rosemary, pomegranate, and feta. (Plus it makes it look way fancier!)

So if you want these honey glazed carrots and parsnips to win over roast dinner fans (veggie or not), make sure you include all the toppings!


Honey Roasted Carrots and Parsnips

Anyone reading my blog this week will have noticed a theme emerging. Now the summer has officially ended, I’m back in full roast dinner mode.

There’s another motive behind this new found desire to share everything roast dinner. I’ve entered into stealth Christmas mode. It’s that time when secretly everyone’s thinking about Christmas, but it’s a bit too early because you have to get Halloween out of the way first (or is it just me?).

I mentioned in my perfect roast potatoes post a couple of days ago that I’m not a huge fan of the Autumn and Winter. However, I’m a huge fan of Christmas. So, ever since Daniel started back at school and the evenings started getting darker, I’ve been thinking about Christmas.

I accept that it’s actually far too early to be sharing Christmas recipes, so I’m stealthily sharing them under the disguise of roast dinners. The great thing is that they’re just as perfect for your regular Sunday roast as they will be on the big day and by sharing them now it gives you the chance to try them out a few times before the big day comes!


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Honey Roasted Beets, Carrots and Parsnips

Ingredients

  • 2 garlic cloves minced
  • 1 tablespoon fresh thyme minced
  • 2 tablespoons olive oil
  • 2 tablespoon honey
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 carrots peeled, cut into even sized chunks
  • 3 parsnips cut into even sized chunks
  • 3 beets peeled, cut into 1 1/2” chunks
  • 1 lemon juiced

Instructions

Preheat oven to 425 degrees and line a sheet pan with parchment paper. Set aside.

Roast for 40 to 45 minutes until the beets are tender. Check doneness by piercing with a fork.

Transfer vegetables to a serving bowl. Squeeze fresh lemon juice over vegetables and serve.

Let me know if you made this recipe or if you made any substitutions to put your spin on it. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!

Cancel reply

Hi there. This recipe looks delicious. I am wondering if it can be made ahead of time or if some of the steps can be done ahead of time.
Thank you.


I love the color, the flavor, and the simplicity of this recipe. Every week I have Sunday dinner with two friends and we alternate cooking. I use this opportunity to try new recipes and try new skills – i.e., they are guinea pigs for my experimentation! I searched on baked carrots and beets with thyme and found your recipe. I put a parsnip on my grocery list because the recipe sounded so good. I have badger flame beets, which are stiped orange and red, very sweet, and so pretty! These beets are so sweet, they are good raw in a salad.

Thank you for all the detailed information, such as how long the cut vegetables can be stored (very green suggestion of using silicon storage bags and I have some!) and the pictures. I have used gloves to peel and cut beets but the lemon juice is a great suggestion.

Since the beets stain the lighter parsnips, I mixed everything but the beets and then added the beets with just a few stirs before spreading the mixture onto a baking sheet. Great suggestion on the parchment paper! It made clean up so easy.


Recipe Summary

  • 8 ounces parsnips, cut into thin bite-size strips (2-1/4 cups)
  • 8 ounces carrots, cut into thin bite-size strips (2-1/4 cups)
  • ¾ cup orange juice
  • ⅓ cup dried cranberries
  • ½ teaspoon ground ginger
  • 2 firm ripe pears peeled, if desired and sliced
  • ⅓ cup pecan halves
  • 3 tablespoons packed brown sugar
  • 2 tablespoons butter or margarine

In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger. Bring to boiling reduce heat to medium. Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.

Stir pears, pecans, brown sugar, and butter into mixture in skillet. Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.


Watch the video: Honey-glazed roast parsnips and carrots - Waitrose (January 2022).