Best 5 Honey And Balsamic Oven Roasted Carrots And Parsnips Recipes
Are you searching for a tantalizing dish that effortlessly blends sweet and savory flavors? Look no further than honey and balsamic oven roasted carrots and parsnips. This mouthwatering recipe transforms ordinary vegetables into an extraordinary culinary experience. With its vibrant colors, enticing aromas, and delectable taste, this dish will surely become a favorite in your kitchen. So, let's embark on a culinary journey and uncover the secrets to creating this exceptional side dish that will elevate your meals to new heights of enjoyment.
Here are our top 5 tried and tested recipes!
HONEY-BALSAMIC ROASTED CARROTS
Roasting enhances carrots' natural sweetness, and a bit of balsamic vinegar brings the right amount of zippy tartness to this easy, attractive dish. Bonus: It's a vegetarian-friendly side dish that everyone will love.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
- In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
- Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 10 g, TransFat 0 g
DSF'S HONEY ROASTED CARROTS AND PARSNIPS
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!
Provided by DrSeussFreak
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
- Bake in the preheated oven until vegetables are very tender, about 40 minutes.
Nutrition Facts : Calories 225 calories, Carbohydrate 41.5 g, Fat 7.2 g, Fiber 6.7 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 48.7 mg, Sugar 25 g
HONEY-GLAZED ROASTED CARROTS AND PARSNIPS
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
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
Steps:
- 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.
HONEY AND BALSAMIC OVEN-ROASTED CARROTS AND PARSNIPS
Make and share this Honey and Balsamic Oven-Roasted Carrots and Parsnips recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees.
- Line a baking sheet with foil.
- Place the veggies in a large glass bowl and drizzle with olive oil.
- Season generously with salt and pepper; toss well to combine.
- Spread the veggies on a baking sheet.
- Bake the veggies for about 20 minutes.
- Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
- Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
- Drizzle the honey glaze over the veggies.
ROASTED CARROTS AND PARSNIPS WITH WHITE BALSAMIC
Make and share this Roasted Carrots and Parsnips With White Balsamic recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes.
Tips:
- Choose the right carrots and parsnips: Look for firm, brightly colored carrots and parsnips. Avoid any that are soft, bruised, or have blemishes.
- Peel the carrots and parsnips: Use a vegetable peeler to remove the skin from the carrots and parsnips. This will help them roast evenly.
- Cut the carrots and parsnips into uniform pieces: This will help them cook evenly. For carrots, cut them into 2-inch pieces. For parsnips, cut them into 1-inch pieces.
- Toss the carrots and parsnips with oil and seasonings: This will help them get crispy and flavorful. Use a large bowl to toss the carrots and parsnips with olive oil, salt, pepper, and any other desired seasonings.
- Roast the carrots and parsnips in a hot oven: This will help them caramelize and get tender. Preheat the oven to 425 degrees Fahrenheit and roast the carrots and parsnips for 20-25 minutes, or until they are tender and slightly browned.
- Make the honey-balsamic glaze: While the carrots and parsnips are roasting, make the honey-balsamic glaze. In a small saucepan, combine honey, balsamic vinegar, Dijon mustard, and thyme. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened.
- Toss the roasted carrots and parsnips with the glaze: Once the carrots and parsnips are roasted, remove them from the oven and toss them with the honey-balsamic glaze. Serve immediately.
Conclusion:
These honey-balsamic oven-roasted carrots and parsnips are a delicious and easy side dish that is perfect for any occasion. They are crispy, flavorful, and packed with nutrients. The honey-balsamic glaze adds a touch of sweetness and acidity that complements the earthy flavor of the carrots and parsnips. This dish is sure to please everyone at your table.
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