Roast Parsnips With Soy Honey And Orange Recipes

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HONEY-ROASTED PARSNIPS



Honey-roasted parsnips image

These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare

Provided by Miriam Nice

Categories     Side dish

Time 55m

Number Of Ingredients 5

500g parsnips
1 tbsp flour
1 tbsp honey
2 tbsp sunflower oil
2 tbsp butter

Steps:

  • Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
  • Drain in a colander and let them steam-dry for a few mins.
  • Heat oven to 190C/170C fan/ gas 5.
  • Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
  • Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
  • Roast for 40 mins, turning halfway, until golden.

Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

HOME



Home image

Roasting root veg always brings out their sweetness and we've made doubly sure that happens by glazing this bundle of parsnips and carrots with a caramelised mix of honey, orange and thyme.

Provided by Jassy Davis

Time 1h10m

Yield 6-8 people

Number Of Ingredients 8

1 orange
80g honey
A handful of thyme, leaves only
Sea salt
Freshly ground pepper
1 tbsp olive oil
500g carrots
500g parsnips

Steps:

  • Method 1. Heat your oven to 200°C/Fan 180°C/Gas 6. Finely grate the zest from the orange into a bowl. Squeeze in the juice. Pour in the honey. 2. Pick the thyme leaves off their sprigs (if you have a mesh sieve and the stalks are woody, push the thyme through the sieve and the leaves will collect in the sieve). Add them to the bowl with a good pinch of salt and pepper. Add 1 tbsp olive oil and stir everything together to make a smooth mixture. Set aside. 3. Trim and scrub the carrots and parsnips (you don't have to peel them, but you can if you prefer). Halve them widthways if they are large so they about as long as a little finger. Then halve them lengthways or quarter them so they are all roughly the same thickness. 4. Tip the carrots and parsnips into a large roasting tin. Pour over the honey and orange marinade. Turn the veg to coat them in the marinade, then spread them out in an even layer. 5. Roast the carrots and parsnips for 20 mins, then take them out of the oven and turn the veg over with a spoon, spooning the tin juices over the veg. Return to the oven and roast for another 15-20 mins till the veg are tender when pressed with a fork and a little charred. Spoon the carrots and parsnips into a warm serving dish and serve. 6. Spoon the carrots and parsnips into a warm serving dish and serve.

ROAST PARSNIPS WITH SOY, HONEY AND ORANGE



Roast Parsnips With Soy, Honey and Orange image

Parsnips are at their best near Christmas and there are so many wonderful things you can do with them.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

500 g parsnips, peeled and halved
3 tablespoons olive oil
3 tablespoons clear honey
1 tablespoon dark soy sauce
1 orange, juice and zest of

Steps:

  • Preheat oven to 200°C / 400°F.
  • Pour oil into a roasting pan and put in oven to heat.
  • Add parsnips to hot oil, season if desired and roast for 20 minutes.
  • Mix honey, soy, juice and zest. Add to parsnips and toss to coat. Return to oven for another 10 minutes until caramelised.
  • Serve with and remaining juices poured over.

Nutrition Facts : Calories 172.6, Fat 7.1, SaturatedFat 1, Sodium 177, Carbohydrate 27.9, Fiber 5.3, Sugar 12.7, Protein 1.7

ROAST PARSNIPS WITH HONEY



Roast Parsnips With Honey image

Recipe from Great British Cookbook and is posted for ZWT-8-Great Britain. The honey enhances the natural sweetness of the parsnips per the recipe.

Provided by DailyInspiration

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 4

2 lbs parsnips, peeled and quartered
2 tablespoons oil
2 ounces butter
2 tablespoons clear honey

Steps:

  • Pre-heat oven to 425 degrees F. Cut out any woody centers of the parsnips. Preheat a roasting sheet on top of the stove and add the oil and butter. Fry the parsnips until golden brown on all sides. Roast them in a pre-heated oven for 20 minutes, turning occasionally.
  • Pour the honey over the parsnips and carefully turn them, making sure they have all been covered. Place them back in the oven for 5 minutes. The parsnips will now be tender and sweet. Stir them in a serving dish and spoon some of the honey glaze from the pan over the top to finish.

ROASTED PARSNIPS, TURNIPS, AND RUTABAGAS WITH ANCHO-SPICED HONEY GLAZE



Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze image

Provided by Molly Stevens

Categories     Side     Roast     Vegetarian     Low Cal     High Fiber     Root Vegetable     Parsnip     Turnip     Fall     Healthy     Honey     Rutabaga     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

2 tablespoons (1/4 stick) butter, melted, divided
2 tablespoons honey
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon ground ancho chiles
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch of cayenne pepper
12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces
12 ounces turnips, peeled, cut into 1-inch wedges
12 ounces rutabaga, trimmed, peeled, cut into 3/4-to 1-inch wedges
1 1/2 tablespoons extra-virgin olive oil
Coarse kosher salt
Ingredient info: Look for ground ancho chiles in the spice section of many supermarkets and at Latin markets.

Steps:

  • Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper in small bowl to blend. Season to taste with salt. Let glaze stand at least 45 minutes to allow flavors to blend. Do AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Spread parsnips, turnips, and rutabagas evenly on prepared baking sheet. Drizzle remaining 1 1/2 tablespoons melted butter and olive oil over; sprinkle with salt and pepper and toss to coat well. Roast until vegetables are soft and browned in spots, tossing occasionally, about 50 minutes.
  • Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer. Serve warm.

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