Gordon Ramsays Honey Glazed Carrots And Parsnips Recipes

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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.

GORDON RAMSAY'S HONEY-GLAZED CARROTS AND PARSNIPS RECIPE



Gordon Ramsay's honey-glazed carrots and parsnips recipe image

Gordon Ramsay's honey-glazed carrots and parsnips recipe combine two humble root vegetables, simply cooked. Ready in just 30 minutes

Provided by Gordon Ramsay

Categories     Dinner

Time 30m

Yield Serves: 8

Number Of Ingredients 10

500g parsnips
500g carrots
2-3 tbsp olive oil
Few thyme sprigs
1 cinnamon stick, broken in two
3 star anise
Sea salt and freshly ground black pepper
1-2 tbsp clear honey
Splash of water
Few knobs of butter

Steps:

  • Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.
  • Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.
  • Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
  • Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2-3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.
  • Stir through a few knobs of butter to glaze.

Nutrition Facts : @context https, Calories 169 Kcal, Sugar 11.2 g, Fat 11.3 g, SaturatedFat 4.2 g, Sodium 0.24 g, Protein 1.6 g, Carbohydrate 16.1 g

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