Best 4 Roasted Parsnips Turnips And Rutabagas With Ancho Spiced Honey Glaze Recipes

Roasted parsnips, turnips, and rutabagas are a hearty and flavorful side dish that is perfect for a winter meal. The sweetness of the vegetables is complemented by the savory ancho spiced honey glaze, which adds a touch of smokiness and heat. This dish is easy to make and can be roasted in the oven or on a grill. Serve it with your favorite protein and a side of roasted vegetables for a complete meal.

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SPICY HONEY-GLAZED PARSNIPS

Spicy Honey-Glazed Parsnips image

Provided by Dawn Perry

Categories Side Thanksgiving Hot Pepper Root Vegetable Parsnip Honey Chile Pepper Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

2 pounds parsnips, peeled, cut into 3" lengths, halved, or quartered if large
1/4 cup olive oil
Kosher salt, freshly ground pepper
2 chiles de árbol, crushed, or 3/4 teaspoons crushed red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey

Steps:

Preheat oven to 450°F. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35-40 minutes.
Meanwhile, heat chiles de árbol, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
Drizzle chile-honey butter over parsnips and toss to coat.

HONEY-ROASTED PARSNIPS

Honey-Roasted Parsnips image

Treat these parsnips like oven fries and top with a drizzle of honey.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 50m

Number Of Ingredients 4

Ingredients

2 1/2 pounds parsnips, peeled, halved lengthwise, and cut into 2-inch lengths on the diagonal
2 tablespoons olive oil
Coarse salt and ground pepper
1 tablespoon honey

Steps:

Preheat oven to 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.

HONEY-ROASTED PARSNIPS

Honey-roasted parsnips image

These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare

Provided by Miriam Nice

Categories Side dish

Time 55m

Number Of Ingredients 5

Ingredients

500g parsnips
1 tbsp flour
1 tbsp honey
2 tbsp sunflower oil
2 tbsp butter

Steps:

Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
Drain in a colander and let them steam-dry for a few mins.
Heat oven to 190C/170C fan/ gas 5.
Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
Roast for 40 mins, turning halfway, until golden.

Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

ROASTED PARSNIPS, TURNIPS, AND RUTABAGAS WITH ANCHO-SPICED HONEY GLAZE

Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze image

Provided by Molly Stevens

Categories Side Roast Vegetarian Low Cal High Fiber Root Vegetable Parsnip Turnip Fall Healthy Honey Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons (1/4 stick) butter, melted, divided
2 tablespoons honey
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon ground ancho chiles
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch of cayenne pepper
12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces
12 ounces turnips, peeled, cut into 1-inch wedges
12 ounces rutabaga, trimmed, peeled, cut into 3/4-to 1-inch wedges
1 1/2 tablespoons extra-virgin olive oil
Coarse kosher salt
Ingredient info: Look for ground ancho chiles in the spice section of many supermarkets and at Latin markets.

Steps:

Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper in small bowl to blend. Season to taste with salt. Let glaze stand at least 45 minutes to allow flavors to blend. Do AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Spread parsnips, turnips, and rutabagas evenly on prepared baking sheet. Drizzle remaining 1 1/2 tablespoons melted butter and olive oil over; sprinkle with salt and pepper and toss to coat well. Roast until vegetables are soft and browned in spots, tossing occasionally, about 50 minutes.
Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer. Serve warm.

Tips:

Choose the right vegetables: Look for parsnips, turnips, and rutabagas that are firm and smooth, without any blemishes.
Roast the vegetables at a high temperature: This will help them to caramelize and develop a delicious flavor.
Use a variety of spices: The ancho chili powder, cumin, and paprika in this recipe add a delicious smoky and flavorful flavor to the vegetables.
Make sure the glaze is thick and syrupy: This will help it to coat the vegetables evenly and give them a shiny glaze.
Serve the vegetables immediately: They are best enjoyed hot and fresh out of the oven.

Conclusion:

Roasted parsnips, turnips, and rutabagas with ancho-spiced honey glaze are a delicious and easy-to-make side dish that is perfect for any occasion. The vegetables are roasted until tender and caramelized, and the ancho-spiced honey glaze adds a delicious smoky and flavorful finish. This dish is sure to be a hit with everyone at your table.