Parsnips And Carrots Honey Glazed Recipes

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.

Steps:

• In a pot boil broth, cook the carrots and parsnips in the broth for 10 to 15 minutes, or until they are just tender, and transfer them to a bowl.
• In a skillet melt the butter and saute onions till tender add honey. If carrots and parsnips arn`t sweet you can add more honey.
• Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.

Steps:

• Cook parsnips and carrots in boiling salted water until just tender.
• Drain.
• Add honey, lemon juice and butter.
• Shake saucepan so mixture coats carrots and parsnips.
• Serve sprinkled with toasted sesame seeds.

Steps:

• Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.