GRILLED CARROTS AND PARSNIPS RECIPES

Name: Honey-Glazed Carrots and Parsnips
Prep time: 20 min
Total time: 40 min
Yield: 8-10 servings
Ingredients: 1/4 c. olive oil; 2 lb. carrots, peeled and cut into sticks (about 1/2 inch thick); 2 lb. parsnips, peeled and cut into sticks (about 1/2 inch thick); 2 tsp. kosher salt; Black pepper, to taste; 2 tbsp. salted butter; 1 tbsp. chopped fresh thyme, plus more for topping; 3 tbsp. honey

BEST HONEY-GLAZED CARROTS AND PARSNIPS RECIPE

Best Honey-Glazed Carrots and Parsnips Recipe image

Make these honey-glazed carrots and parsnips for a savory-sweet Thanksgiving side dish. It'll pair perfectly with anything else you've cooked up for dinner.

Provided by Ree Drummond

Categories Thanksgiving side dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 8

Ingredients

1/4 c. olive oil
2 lb. carrots, peeled and cut into sticks (about 1/2 inch thick)
2 lb. parsnips, peeled and cut into sticks (about 1/2 inch thick)
2 tsp. kosher salt
Black pepper, to taste
2 tbsp. salted butter
1 tbsp. chopped fresh thyme, plus more for topping
3 tbsp. honey

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the carrots, parsnips, salt and pepper and toss to coat. Cook, gently tossing occasionally, until the carrots and parsnips are tender and golden in spots, 15 to 20 minutes. Reduce the heat to low and add the butter, thyme and 2 tablespoons honey. Toss until the butter is melted and the vegetables are well coated, 2 to 4 minutes. Transfer to a serving platter, drizzle with the remaining 1 tablespoon honey and top with more thyme.

ROASTED PARSNIPS AND CARROTS RECIPE | ALLRECIPES

Roasted Parsnips and Carrots Recipe | Allrecipes image

One of my favorite ways to eat parsnips!

Provided by joyfulg

Categories Side Dish Vegetables Carrots

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
¼ cup butter, softened
2 tablespoons minced shallot
2 tablespoons chopped fresh chives
1?½ teaspoons chopped fresh rosemary
1?½ teaspoons chopped fresh thyme
1 clove garlic, minced

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

Nutrition Facts : Calories 330.3 calories, CarbohydrateContent 32.6 g, CholesterolContent 30.5 mg, FatContent 22.3 g, FiberContent 8.9 g, ProteinContent 2.8 g, SaturatedFatContent 8.8 g, SodiumContent 211 mg, SugarContent 11 g

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