Maple Glazed Parsnips And Carrots Recipes

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MAPLE GLAZED CARROTS



Maple Glazed Carrots image

A super-easy side dish for any occasion. Nice sweet and salty flavor to the carrots!

Provided by cherbear

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 30m

Yield 8

Number Of Ingredients 4

1 ½ pounds baby carrots
¼ cup butter
⅓ cup maple syrup
salt and ground black pepper to taste
Calories120 calories
Carbohydrate17 g
Cholesterol15.3 mg
Fat6 g
Fiber2.4 g
Protein0.9 g
SaturatedFat3.7 g
Sodium100.8 mg
Sugar11.9 g

Steps:

  • Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
  • Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

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
Calories 144 calories
Fat3g fat (2g saturated fat)
Cholesterol8mg cholesterol
Sodium279mg sodium
Carbohydrate29g carbohydrate (0 sugars
Fiber4g fiber)
Protein2g protein. Diabetic Exchanges

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.

MAPLE GLAZED PARSNIPS AND CARROTS



Maple Glazed Parsnips and Carrots image

A Martha Stewart Recipe I am trying for the first time and wanted to add the ingredients to my shopping list on this website.

Provided by shimmerchk

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/4 lbs about 6 fresh parsnips, halved lengthwise
3/4 lb about 12 fresh thin carrot
4 slices bacon, cut into 4 pieces each
10 fresh thyme sprigs
1/4 cup pure maple syrup
coarse salt, to taste
freshly cracked pepper, to taste
Calories297.9
Fat10.9
SaturatedFat3.5
Cholesterol15.4
Sodium263.7
Carbohydrate47.4
Fiber9.3
Sugar22.7
Protein5.1

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.

MAPLE-GLAZED PARSNIPS AND SWEET POTATOES



Maple-Glazed Parsnips And Sweet Potatoes image

Parsnips adds variety and fragrance to sweet potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 7

1 1/4 pounds parsnips
1 1/4 pounds sweet potatoes, quartered lengthwise, then cut diagonally into 1/2-inch pieces
2 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
Chopped parsley, (optional)

Steps:

  • Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
  • On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
  • In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.

MAPLE-GLAZED PARSNIPS AND CARROTS



MAPLE-GLAZED PARSNIPS AND CARROTS image

Categories     Vegetable     Side     Bake

Yield 4-6 servings

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:

  • 1. 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. 2. Drizzle with syrup; season with salt and pepper. Toss well to combine. 3. Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. 4. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.

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.

MAPLE-GLAZED PARSNIPS



Maple-Glazed Parsnips image

Olive oil is often used as a building block for cooking, but in this recipe extra virgin olive oil isn't just a background ingredient. The fruity flavor of olive oil pairs well with earthy parsnips and sweet-tart dried cranberries while also giving a shiny coating.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds parsnips, peeled and sliced 1/2 inch thick on the diagonal
1/3 cup dried cranberries
1 tablespoon pure maple syrup
3 tablespoons extra-virgin olive oil
1 teaspoon coriander seeds, crushed
Kosher salt and freshly ground pepper
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley

Steps:

  • Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
  • Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.

MAPLE-GLAZED PARSNIPS AND CARROTS



Maple-Glazed Parsnips and Carrots image

Categories     Side     Bake     Carrot     Parsnip

Yield serves 4 to 6

Number Of Ingredients 6

1 1/4 pounds parsnips (about 6), 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 the oven to 450°F, with the rack in the lower third. Place the parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet. Drizzle with the syrup; season with salt and pepper. Toss well to combine. Bake until the bottoms of the vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from the oven, and toss the vegetables carefully. Return to the oven, and bake until all sides are well browned, about 25 minutes more. Discard the bacon and thyme. Serve immediately.

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