Hi, welcome to solsarin site, in this post we want to talk about“honey glazed carrots and parsnips”,
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2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
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.
For the full list of ingredients, head to the recipe card, but a few ingredient highlights include:
Step one:
First, preheat your oven to 400 degrees Fahrenheit.
Step two:
Now peel and chop the carrots and parsnips and place them in a large bowl. Pour the avocado oil over them and toss a few times to coat the vegetables well.
Step three:Next, line two baking sheets with parchment paper and transfer the vegetables to the baking sheets, spreading the vegetables out evenly so there is space around the vegetables. Sprinkle with salt and pepper to taste.
Step four:Then bake for 40-45 minutes, flipping the veggies half way through to ensure they cook evenly.
Step five:
Once the vegetables are done cooking, make the honey glaze. To make the glaze, place the ingredients for the glaze in a microwave safe dish and heat on high for 20 seconds. Stir well to combine.
Step six:
Place the roasted vegetables in large bowl and pour the honey glaze on top. Stir the vegetables a few times to coat them well and then serve and enjoy!
FOR THE BABY CARROTS | ||
Sea Salt | 1 tsp | |
Large Knobs Of Butter | 2 | |
Sugar | 1 tbsp | |
Baby Chantenay Or Bunched Carrots | 700g (1lb 9oz) | |
Small Pinch Of Cumin | ||
FOR THE PARSNIPS | ||
Freshly Ground Black Pepper | ||
Sea Salt | ||
Olive Oil | 3 tbsp | |
Runny Honey | 2 tbsp | |
Small Bunch Of Fresh Thyme | ||
Parsnips. Peeled And Quartered | 6-8 |
Preheat the oven to 220C/gas 7. Add the parsnips to a pan of boiling water and parboil for 4 to 5 minutes. Place the thyme in a bowl and, using the end of a rolling pin, bruise well to help release the flavour.
Add the oil and honey to the thyme, season with salt and pepper and mix well.
Drain the parsnips and mix with the flavoured oil to coat. Roast in the oven for 25 minutes or until crispy and light. Don’t worry if the thyme stalks look quite dried at the end of the roasting – by the time the parsnips are cooked, they’ll have released all the flavour needed.
If using baby carrots, simply cut the tops off and wash. For bunched carrots, leave some of the stalks on, then scrub and wash them. Put the carrots into a saucepan and cover with water.
Add the sugar, a knob of butter and salt and cook until tender, then sprinkle over the cumin. Serve topped with the remaining knob of butter.
Gordon Ramsay’s honey-glazed carrots and parsnips recipe combine two humble root vegetables, simply cooked. But the addition of a few choice spices elevates the dish to something really special.
Golden parsnips and bright carrots tossed with aromatic spices and sweet honey for a moreish side dish. Fantastic alongside festive roasts like turkey, beef, or ham, the delicate flavours also complement alternative centerpieces like a side of salmon or vegetarian nut roasts. You can even swap out the honey for maple syrup for a vegan-friendly version. Rather than roasting on a baking tray, this dish is cooked entirely on the hob. It’s ideal if you’re short on oven space. It’s also much quicker than roasting – you can have it on the table in only half an hour.
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