Honey Glazed Carrots And Parsnips Recipes

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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.

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.

HONEY GLAZED CARROTS AND PARSNIPS



Honey Glazed Carrots and Parsnips image

SO SWEET!!!! It's like eating dessert! It's amazing how many people never had parsnips! They're so much better then carrots! And Carrots are good. You can also add raisins to the honey just before adding the carrots and parsnips the final time.

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup vegetable broth or 1 cup water (adding more if needed)
1 lb carrot, peeled and cut into 1/4 inch pieces on an angle
1 lb parsnip, peeled and cut into 1/4 inch pieces on an angle
1 tablespoon unsalted butter
1 teaspoon honey
1 small onion, sliced thinly
salt and pepper, to taste

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



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

DSF'S HONEY ROASTED CARROTS AND PARSNIPS



DSF's Honey Roasted Carrots And Parsnips image

My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!

Provided by DrSeussFreak

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 5

3 carrots, peeled
3 parsnips, peeled
2 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
  • Bake in the preheated oven until vegetables are very tender, about 40 minutes.

Nutrition Facts : Calories 225 calories, Carbohydrate 41.5 g, Fat 7.2 g, Fiber 6.7 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 48.7 mg, Sugar 25 g

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



Honey-Glazed Carrots image

Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 4

1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon butter or margarine
Ground nutmeg, if desired

Steps:

  • In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
  • Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 9 g, TransFat 0 g

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