Honey Glazed Carrots and Parsnips
Recipe Overview
Overview
Honey Glazed Carrots and Parsnips are a delightful addition to any holiday table. This recipe showcases the natural sweetness of these root vegetables, enhanced by a simple honey glaze that elevates their flavor profile. The preparation is straightforward, making it accessible for cooks of all skill levels. Simply roast the carrots and parsnips until tender, then drizzle with a buttery honey mixture infused with sage and rosemary for a fragrant finish.
The beauty of this dish lies in its versatility. You can serve it as a side for your Christmas turkey or as part of a festive vegetarian spread. The vibrant colors of the carrots and parsnips not only make for an appealing presentation but also provide a nutritious option for your holiday meals. Plus, the use of fresh herbs adds a lovely aromatic quality that will fill your kitchen with warmth.
Whether you’re hosting a large gathering or enjoying a quiet family dinner, these honey glazed carrots and parsnips are sure to impress. They embody the spirit of the season, combining comfort and elegance in every bite. Don’t hesitate to make this dish your go-to side for any occasion, as it’s bound to become a favorite among your guests.
Recipe Details
Steps & Tips
Slice 600 grams of carrots and 600 grams of parsnips in half lengthwise.
Tip: If the carrots and parsnips are not too woody, you can skip peeling them.
Arrange the sliced carrots and parsnips on two separate baking trays lined with parchment paper.
Drizzle 1 tablespoon of olive oil on each tray, add a pinch of salt, and 20 cracks of black pepper.
Transfer the trays to a preheated oven at 200° C.
Roast the vegetables for about 15 minutes, then flip them over and roast for an additional 10 minutes.
Tip: Flip the vegetables halfway through roasting for even cooking.
Place a large pan over medium-high heat and add 3 tablespoons of unsalted butter.
Add 10 whole sage leaves and one sprig of rosemary to the melted butter.
Cook the herbs in the butter for 1 minute.
Add 3 tablespoons (60g) of honey, a pinch of salt, and a little ground white pepper.
Mix the honey mixture and cook for about 1 and 1/2 minutes until it thickens.
Tip: Cook the honey mixture until it thickens and separates when you run a spatula through it.
Take the roasted carrots and parsnips out of the oven.
Place the vegetables onto a plate or in a bowl.
Drizzle the honey glaze over the vegetables.
Tip: You can either stack the vegetables on a plate or mix them in a bowl with the glaze for even coating.
Ingredients
Ingredient: Dairy
→ Substitution: Vegan Butter
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Carrots and parsnips can be roasted together for a sweet and savory side dish.
- •Using fresh herbs like sage and rosemary enhances the flavor of roasted vegetables.
- •Honey adds a natural sweetness that complements the earthiness of root vegetables.
- •Roasting at high temperatures caramelizes the sugars in vegetables, creating a delicious glaze.
