Honey Glazed Roasted Carrots And Parsnips Recipes

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Honey-Glazed Roasted Carrots and Parsnips image

An easy recipe for Honey-Glazed Roasted Carrots and Parsnips

Recipe From epicurious.com

Categories     Side     Roast     Christmas     Quick & Easy     High Fiber     Carrot     Parsnip     Fall     Honey     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6



DSF's Honey Roasted Carrots And Parsnips image

My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!

Recipe From allrecipes.com

Provided by DrSeussFreak

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 5



Honey and Balsamic Oven-Roasted Carrots and Parsnips image

Make and share this Honey and Balsamic Oven-Roasted Carrots and Parsnips recipe from Food.com.

Recipe From food.com

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7



Honey Glazed Carrots and Parsnips image

SO SWEET!!!! It's like eating dessert! It's amazing how many people never had parsnips! They're so much better then carrots! And Carrots are good. You can also add raisins to the honey just before adding the carrots and parsnips the final time.

Recipe From food.com

Provided by Rita1652

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7



Honey Roasted Carrots image

Simple. Easy. Delicious.

Recipe From allrecipes.com

Provided by FrackFamily5 CA->CT

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 4

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2008-12-01  · Step 1. 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 …

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  • 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. DO AHEAD 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.
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  • Cook, gently tossing occasionally, until the carrots and parsnips are tender and golden in spots, 15 to 20 minutes.
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