Honey Glazed Carrots & Parsnips
Submitted by Noha
Honey glazed carrots and parsnips with curry powder, lemon juice, and butter, finished in the oven for a caramelized coating. Make-ahead friendly for holiday meals.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minCarrots and parsnips get a two-stage cook here that brings out every bit of sweetness. First they simmer in butter and chicken broth on the stovetop until just tender, then they finish in a hot oven with a honey-curry glaze that caramelizes and clings to every piece.
The curry powder is the surprise. It adds warmth and complexity without making this taste like an Indian dish. Combined with lemon juice, it cuts through the natural sweetness of the root vegetables so the side doesn’t read as candy.
This recipe is built for make-ahead. Simmer the vegetables, make the glaze, pour it over, then cover and refrigerate up to a day. When you’re ready, just pop the dish uncovered into a hot oven for 15 to 20 minutes. The glaze reduces and turns sticky and golden while you deal with everything else.
Kitchen Tips
- Cut vegetables the same size. Diagonal ½-inch pieces ensure even cooking. Big chunks take longer and uneven sizes mean some are mush while others are raw.
- Carrots go in first. They’re denser than parsnips and need a 4-minute head start. Adding parsnips later means both finish at the same time.
- Reduce the glaze until it coats a spoon. If it’s too thin, it slides off the vegetables. That one-minute boil concentrates the honey and stock.
- Stir once during the oven finish so all sides get exposure to the heat and glaze evenly.
Variations
- Maple version: Swap honey for maple syrup and skip the curry powder for a pure, sweet New England side.
- Spicier glaze: Add ¼ teaspoon cayenne to the honey mixture for a sweet-heat contrast.
- Roasted from the start: Skip the stovetop simmer and toss raw vegetables with the glaze. Roast at 400°F (200°C) for 35 to 40 minutes, stirring halfway.
Ingredients
Directions
Peel parsnips and carrots.
Cut into half lengthwise, then slice diagonally into ½ inch pieces.
In large skillet, combine carrots, butter, stock, and pinch of salt.
Bring to boil over high heat.
Reduce heat to medium and simmer, covered 4 minutes.
Add parsnips; cook 4 to 6 minutes or til veggies are tender.
With slotted spoon, transfer veggies to shallow baking dish .
Reserving liquid in pan.
Sprinkle veggies with salt and pepper.
Add more stock to pan if necessary to make ¼ cup.
Stir in honey, juice and curry powder.
Bring to boil over high heat and boil 1 minute or til liquid has thickened slightly.
Pour over veggies. Recipe can be prepared ahead up teaspoon this point and refrigerated, covered up to 1 day.
Reheat vegetables, uncovered in 400℉ (200℃) oven 15 to 20 minutes or til slightly glazed.
Stir once during cooking.
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