Best 2 Agave Roasted Parsnips Recipes

**Roasted Parsnips with Sweet and Tangy Glaze: A Culinary Delight**

In the realm of roasted vegetables, parsnips often take a backseat to their more popular counterparts like carrots and potatoes. However, these underrated roots deserve a moment in the spotlight. With their naturally sweet flavor and caramelized edges, roasted parsnips are a culinary delight that can elevate any meal. This article presents a collection of three unique recipes that showcase the versatility of parsnips, transforming them into mouthwatering dishes that will impress your palate:

* **Agave-Roasted Parsnips:** This recipe takes the classic roasted parsnips to a whole new level with a delectable agave glaze. The agave nectar adds a touch of sweetness and a subtle hint of smokiness, creating a perfect balance of flavors.

* **Honey-Roasted Parsnips with Thyme:** For those who prefer a more herbal flavor profile, this recipe incorporates honey and thyme to create a harmonious blend of sweet and savory flavors. The thyme adds a touch of earthiness that complements the parsnips' natural sweetness, resulting in a delightful side dish that pairs well with roasted meats or fish.

* **Roasted Parsnips with Maple-Mustard Glaze:** If you're looking for a glaze that packs a punch of flavor, this maple-mustard combination is sure to deliver. The sweetness of the maple syrup is perfectly balanced by the tangy mustard, creating a glaze that coats the parsnips in a rich and flavorful layer.

Whether you're a seasoned home cook or just starting your culinary journey, these roasted parsnip recipes offer something for everyone. With their simple yet elegant presentation and爆発的なflavor, they're guaranteed to become a staple in your vegetable repertoire.

Let's cook with our recipes!

AGAVE ROASTED PARSNIPS

Agave Roasted Parsnips image

Deliciously sweet and aromatic, this side dish of roasted parsnips nicely spices up any traditional meal.-Kathleen Thorson, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

6 medium parsnips, peeled and sliced (about 2-1/2 pounds)
2 medium carrots, sliced
1 medium leek (white portion only), sliced
3 garlic cloves, sliced
2 tablespoons butter, melted
2 tablespoons agave nectar or honey
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

Preheat oven to 425°. Divide parsnips, carrots, leek and garlic between two 15x10x1-in. baking pans coated with cooking spray. Mix remaining ingredients; drizzle over vegetables. Toss to coat., Roast 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 187 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 60mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 7g fiber), Protein 3g protein.

ROASTED PARSNIP PUREE

Roasted Parsnip Puree image

Categories Roast Parsnip Fall Winter Kosher

Yield makes 3 cups

Number Of Ingredients 23

Ingredients

2 pounds parsnips, cut into 1/4-inch pieces (about 6 to 8 parsnips)
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup milk
1 small clove garlic, chopped
2 ounces semihard cheese (page 23), grated (1/2 cup)
Roasted Butternut Squash
1 pound butternut squash, peeled, seeded, and roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh chopped rosemary, or 1 teapsoon dried
(makes 4 cups)
Fuji Apple
1 pound Fuji apples (about 3 apples), peeled, cored, and chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 slices applewood-smoked bacon, cooked and crumbled
4 ounces blue cheese, crumbled (1 cup)
2 tablespoons chopped fresh thyme, or 2 teaspoons dried
(makes 3 cups)

Steps:

Preheat the oven to 500°F.
In a large bowl, toss the parsnips in the olive oil, salt, and pepper. Pour the parsnips onto a baking sheet and roast for 20 minutes, or until tender when pierced with a fork.
Using a food processor, pulse the milk and garlic together until the garlic is pureed. Add the roasted parsnips and cheese and pulse until smooth, just until the mixture comes together. Serve warm.
Roasted Butternut Squash
In a large bowl, toss squash with olive oil, salt, and pepper. Put the squash on a baking sheet next to the parsnips, keeping the two vegetables separate, and roast until tender and golden brown, 15 to 20 minutes.
Prepare the parsnip puree and transfer it to a separate bowl. Fold in the squash and the rosemary. Do not overmix. Taste for seasoning and stir in salt and pepper as needed.
Fuji Apple
Roast the parsnips for the parsnip puree and then lower the oven temperature to 425°F. In a medium bowl, toss apples with olive oil, salt, and pepper. Pour the apples onto a baking sheet and roast for 15 to 20 minutes, or until tender and easily pierced with a fork.
Prepare the parsnip puree, and add the apples, bacon, blue cheese, and thyme. Do not overmix. Taste for seasoning and add salt and pepper as needed.
Make Ahead
The puree will keep, covered, for 5 days in the refrigerator. Reheat, covered, in a 350°F. oven for 20 to 30 minutes.

Tips:

Choose the right parsnips: Look for firm, smooth parsnips with no blemishes or bruises.
Roast the parsnips at a high temperature: This will help them to caramelize and develop a delicious flavor.
Use a variety of seasonings: Agave nectar, olive oil, salt, and pepper are all great options.
Roast the parsnips until they are tender: This will take about 20-25 minutes.
Serve the parsnips immediately: They are best enjoyed hot out of the oven.

Conclusion:

Agave roasted parsnips are a delicious and healthy side dish that is perfect for any occasion. They are easy to make and can be roasted in just 20-25 minutes. Plus, they are a good source of vitamins, minerals, and fiber. So next time you are looking for a healthy and flavorful side dish, give agave roasted parsnips a try!