Glazed Parsnips And Carrots Recipes

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GLAZED CARROTS AND PARSNIPS WITH CHIVES



Glazed Carrots and Parsnips with Chives image

Good recipe for holiday celebrations. Turnips can be used instead of parsnips.

Provided by Taddo1965

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 35m

Yield 8

Number Of Ingredients 8

¼ cup butter
4 large carrots, cut into 3-inch x 1/2-inch pieces
4 large parsnips, cut into 3-inch x 1/2-inch pieces
¾ cup orange juice
¾ cup chicken stock
2 tablespoons lemon juice
salt and ground black pepper to taste
3 tablespoons chopped fresh chives

Steps:

  • Melt butter in a large skillet over medium heat.
  • Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
  • Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
  • Season with more salt and black pepper if needed; sprinkle with chives.

Nutrition Facts : Calories 163.1 calories, Carbohydrate 26.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 6.6 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 141.6 mg, Sugar 9.2 g

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.

GLAZED PARSNIPS AND CARROTS



Glazed Parsnips and Carrots image

I'm forever looking for something new and this is a real hit! The look is really up to date and it delivers flavor that is that is so perfect for fall.

Provided by Annacia

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces parsnips, julienned (2-1/4 cups)
8 ounces carrots, julienned (2-1/4 cups)
3/4 cup orange juice
1/3 cup dried cranberries
1/2 teaspoon ground ginger
2 firm ripe pears, peeled, if desired, and sliced
1/3 cup pecan halves
3 tablespoons packed brown sugar
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • 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.

Nutrition Facts : Calories 203.4, Fat 8.2, SaturatedFat 2.8, Cholesterol 10.2, Sodium 66.8, Carbohydrate 33.8, Fiber 6.2, Sugar 20.9, Protein 1.9

ROASTED PARSNIPS AND CARROTS



Roasted Parsnips and Carrots image

Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

GLAZED CARROTS, PARSNIPS AND PEARL ONIONS



Glazed Carrots, Parsnips and Pearl Onions image

Provided by Ming Tsai

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cup carrots, 1/4-inch dice
1 cup parsnips, 1/4-inch dice
1 cup red pearl onions, blanched and peeled
1 cup chicken stock
1 tablespoon dark soy sauce
Salt and black pepper, to taste

Steps:

  • In a medium hot skillet, add 1/2 tablespoon of butter and cook the garlic and ginger until soft, about 1 minute. Add the carrots, parsnips and onions and season. Cook 5 minutes to soften then add the stock, soy sauce and simmer. Reduce by 50 percent, about 12 to 15 minutes and check for seasoning. Lift with the butter and reserve hot.
  • Wine Recommendation: Olmos Reward, Frankland Estate, Australia

MAPLE-GLAZED PARSNIPS AND CARROTS



Maple-Glazed Parsnips And Carrots image

Vegetables can be caramelized on the stove or in the oven. Carrots and parsnips are oven-roasted until tender with bacon, thyme, and maple syrup, marrying sweet elements with savory ones.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

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

Steps:

  • 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.

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.

MAPLE-GLAZED PARSNIPS AND CARROTS



Maple-Glazed Parsnips and Carrots image

There's a sweet hint of spring in the vegetable medley Bill Richards drizzles with reduced-calorie pancake syrup. "I enjoy adapting recipes I find in my wife's magazines," the creative cook shares from Ironwood, Michigan. "This different side dish goes with many of the entrees I make when our family comes to dinner."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 pound carrots, cut into 1/4-inch slices
1 pound parsnips, cut into 1/4-inch slices
4-1/2 teaspoons butter
1/4 cup plus 2 tablespoons reduced-calorie pancake syrup
1/4 cup orange juice
2 teaspoons grated orange zest
1/2 teaspoon salt
1 teaspoon minced fresh parsley

Steps:

  • In a large skillet, cook and stir carrots and parsnips over medium heat in butter for 5 minutes. Combine the pancake syrup, orange juice, orange zest and salt; pour over carrot mixture. Cook over medium-high heat until mixture comes to a boil. Cover and cook for 6-7 minutes or until vegetables are crisp-tender. , Uncover; cook 1-2 minutes longer or until vegetables are tender and syrup mixture thickens and coats vegetables. Sprinkle with parsley.

Nutrition Facts : Calories 144 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 279mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

PARSNIPS AND CARROTS, HONEY GLAZED



Parsnips and Carrots, Honey Glazed image

Make and share this Parsnips and Carrots, Honey Glazed recipe from Food.com.

Provided by Dancer

Categories     Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 -2 parsnip, sliced diagonally
2 -3 carrots, sliced diagonally
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon butter
2 tablespoons toasted sesame seeds

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.

Nutrition Facts : Calories 110.8, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 47.6, Carbohydrate 13.7, Fiber 1.9, Sugar 10.2, Protein 1.6

ORANGE-GLAZED CARROTS AND PARSNIPS



Orange-Glazed Carrots and Parsnips image

Ribbons of buttery carrots and parsnips play double duty as a vibrant visual and tasty side dish-a perfect way to round out a special Thanksgiving for two. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1 cup orange juice
2 tablespoons sugar
1 tablespoon minced fresh gingerroot
1/4 teaspoon salt
1/4 cup butter, cubed
2 large carrots
1 large parsnip
1 green onion, thinly sliced

Steps:

  • In a large nonstick skillet, whisk orange juice, sugar, ginger and salt. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Stir in butter until melted., Meanwhile, using a vegetable peeler, shave carrots and parsnip lengthwise into very thin strips (about 4 cups carrot strips and 2 cups parsnip strips)., Add vegetables to skillet; stir to coat. Bring to a boil. Reduce heat; simmer, covered, 3 minutes., Uncover; cook 8-10 minutes or until vegetables are tender and glazed, stirring frequently. Sprinkle with green onion.

Nutrition Facts : Calories 439 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 584mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 8g fiber), Protein 4g protein.

WHIPPED CARROTS AND PARSNIPS



Whipped Carrots And Parsnips image

Nutty carrots! Originally submitted to ThanksgivingRecipe.com.

Provided by Linda

Categories     Side Dish     Vegetables     Carrots

Yield 8

Number Of Ingredients 6

1 ½ pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1/2 inch pieces
½ cup butter, diced and softened
1 pinch ground nutmeg
salt to taste
ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
  • Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g

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