My Honey Glazed Carrots & Parsnips
Submitted by Helenaagghh
Honey-glazed carrots and parsnips simmered in butter and chicken stock, then oven-roasted with a honey-lemon-curry glaze. Make-ahead friendly holiday side dish.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minCarrots and parsnips are natural partners. Both are sweet root vegetables, but parsnips bring a nutty, almost peppery edge that keeps the sweetness from going one-note. This recipe simmers them in butter and chicken stock first, then glazes and finishes them in a hot oven for caramelized edges.
The two-stage cooking is clever. Carrots go in the skillet first since they’re denser and need a 4-minute head start. Parsnips join for another 4-6 minutes until both are just tender. Then the vegetables transfer to a baking dish while the cooking liquid gets boiled down with honey, lemon juice, and curry powder into a sticky glaze.
The whole thing can be assembled a day ahead and refrigerated. When you’re ready to serve, pop it in a hot oven for 15-20 minutes to reheat and let the glaze caramelize. This makes it a natural fit alongside a holiday turkey.
Chef Tips
- Stagger the vegetables. Carrots need more time than parsnips. Adding them together means either undercooked carrots or mushy parsnips.
- Reduce the glaze until it thickens slightly. A full boil for one minute concentrates the honey and stock into something that clings to the vegetables instead of pooling at the bottom.
- Stir once during the oven finish so both sides get exposure to the heat and the glaze coats evenly.
Variations
- Skip the curry for a simpler honey-lemon glaze, as the recipe author notes they prefer.
- Maple version: Swap honey for maple syrup for a deeper, more autumnal sweetness.
- Add thyme: Toss in a few sprigs of fresh thyme before the oven roast for a herby complement to the sweet glaze.
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 to this point and regrigerated, covered up to 1 day.)
Reheat vegetables, uncovered in 400℉ (200℃) oven 15 to 20 minutes or til slightly glazed.
Stir once during cooking.
Note: I am not using the curry.
This recipe should work well with the timing of the turkey.
Just through it in the oven as the turkey is removed from the BBQ.
Comments
