![]() Also, note that the glazed pecans will go from nicely caramelized to burned quite quickly. ![]() You may need more or less time than specified. All that is to say, try this recipe with your oven and your pan, and then adjust. Note that ovens can run hot or less hot, and sheet pans can be more or less heat-conductive. You could also toss with lemon or orange zest after roasting. Or add spices like chile powder, smoked paprika, cumin, garlic, or onion powder. Try adding herbs like fresh thyme sprigs, fresh rosemary sprigs, or fresh sage. This recipe works well with other seasonings too. Just make sure to remove any carrot greens before you store them, and keep the carrots and parsnips in a breathable or unsealed plastic bag. ![]() □ Recipe FAQs for Honey Roasted Carrots and ParsnipsĬarrots and parsnips can be stored in the crisper drawer in your refrigerator for several weeks. Remove carrots and turnips from oven and serve, topped with the chopped pecans. While carrots and turnips are roasting, roughly chop glazed pecans. Bake for another 10-15 minutes, until tender and lightly browned. Line a baking sheet with parchment paper or nonstick foil, and spread out carrots and turnips in a single layer.īake for 15 minutes, then stir. Put carrots and parsnips into a large bowl and stir in 2 tablespoons olive oil, 2 tablespoons honey, ½ teaspoon salt, and ¼ teaspoon pepper. Cut the thick parts of the carrots and parsnips into halves or quarters so all pieces are around the same size. Peel 1 pound of carrots and 1 pound of parsnips, then cut into batons about 2-3 inches long. Spread the pecans on a small parchment paper-lined sheet pan.īake for 8-10 minutes, until caramelized. Add ½ cup pecans to a small bowl and toss with 1 tablespoon of honey, ½ tablespoon of olive oil, and ¼ teaspoon salt. Or feel free to replace with a different kind of nut. Pecans: I love the caramelized pecans in this recipe, but you can leave them out.Use a regular virgin olive oil, or feel free to substitute grapeseed oil or vegetable oil or another oil with a high smoke point, as we are roasting at a high temperature. Olive Oil: No need for any fancy olive oil here.Honey: You can replace this with maple syrup, especially if you are looking for a vegan version of this recipe.Just make sure that your vegetables are cut to a similar size, so they will cook through in the same amount of time. You could try turnips or potatoes, for example. Or substitute a different vegetable for either one. You can make this recipe with all carrots, or all parsnips. If your carrots still have their greens attached, you can tell how old they are-older carrots will have wilted greens. Carrots and Parsnips: When choosing carrots and parsnips, always look for firm vegetables without cracks that aren’t at all bendy.The glazed pecans on top really bring it up a notch! Elegant: This recipe is easy enough for everyday, but it would be beautiful on a special occasion or holiday table as well.This recipe takes that bounty and turns it into a delicious side dish. Perfect for Fall and Winter: The late fall and winter farmers’ markets can be a bit of a drag, but you can almost always find carrots and parsnips.Easy Technique: Roasting is my absolute favorite cooking technique for vegetables-it really makes everything better! Once you’ve got it down, you can use it for so many different veggies, both leafy ones and starchy ones.What to Serve with Honey Roasted Carrots.□ Recipe FAQs for Honey Roasted Carrots and Parsnips.Carrots and parsnips roasted with honey, and topped with glazed pecans! Jump to: Honey Roasted Carrots and Parsnips are an easy side dish your family will love.
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