Best 9 Brown Sugar Glazed Parsnips Recipes
**Savor the Sweetness of Brown Sugar Glazed Parsnips: A Culinary Delight**
Embark on a delightful culinary journey with our collection of brown sugar glazed parsnip recipes, a symphony of flavors that will tantalize your taste buds. These parsnips, transformed by the caramelized embrace of brown sugar, emerge as a delectable side dish, perfect for any occasion. Roasted to perfection, they offer a medley of textures, from crispy caramelized edges to tender, melt-in-your-mouth centers. Infused with the warmth of spices like cinnamon and nutmeg, these parsnips elevate the ordinary to the extraordinary. Indulge in the classic roasted parsnips, glazed with brown sugar and butter, or explore variations like honey-roasted parsnips with a touch of maple syrup, or balsamic-glazed parsnips, where the tangy sweetness of balsamic vinegar adds a delightful twist. With their vibrant color and irresistible aroma, these brown sugar glazed parsnips are sure to steal the show at your next gathering, leaving your guests craving for more.
BALSAMIC-GLAZED PARSNIPS & ONIONS
Brown sugar and vinegar give veggies a sweet-tart glaze in this rustic side dish. Plus, it takes only 15 minutes to get in the oven. -Marion Brown, Elgin, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients. Transfer to a greased 15x10x1-in. baking pan., Cover and bake 35 minutes. Uncover; bake 5-10 minutes or until tender.
Nutrition Facts : Calories 373 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 61g carbohydrate (31g sugars, Fiber 10g fiber), Protein 4g protein.
GLAZED PARSNIPS
Simple recipe that makes good use of the sweet flavor of parsnips.
Provided by Lett101
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly. Cut parsnips into 2 1/2-in sticks.
- Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce and continue to cook and stir until sauce is absorbed, about 5 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 28.1 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 5.6 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 376.8 mg, Sugar 13 g
GLAZED PARSNIPS
Make and share this Glazed Parsnips recipe from Food.com.
Provided by Martina
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Cook parsnips in salted water until tender.
- Drain.
- In small saucepan, add butter, sugar, and orange juice, bring to a boil.
- Pour over parsnips, tossing lightly to coat.
Nutrition Facts : Calories 257.9, Fat 8.2, SaturatedFat 4.9, Cholesterol 20.4, Sodium 88, Carbohydrate 46.8, Fiber 7.5, Sugar 26.3, Protein 2
BROWN-SUGAR GLAZED PARSNIPS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place parsnips in a medium saucepan. Add enough water to cover by 1 inch, and 1 teaspoon salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 6 minutes; drain.
- Generously butter a 9-by-13-inch baking pan. Arrange parsnips in pan and sprinkle with sugar. Dot with butter, and season with salt and pepper. Bake until parsnips are tender and glazed with sugar and butter, about 20 minutes.
GLAZED PARSNIPS
Categories Side Quick & Easy Wheat/Gluten-Free Parsnip Winter Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a 9- to 10-inch heavy skillet combine butter, brown sugar, salt, and water and simmer, stirring, until butter is melted and sugar is dissolved. Add parsnips and simmer, covered, until tender, 4 to 5 minutes. Transfer parsnips with a slotted spoon to a bowl and boil cooking liquid until reduced to a glaze. Return parsnips to skillet. Cook parsnips over low heat, stirring, until heated through and coated with glaze, Stir in lemon juice and salt and pepper to taste.
BROWN SUGAR-GLAZED SALMON
Pop these protein-packed salmon fillets in the oven before whipping up a sweet basting sauce. This tangy entree cooks up in minutes making it a perfect meal for busy families and unexpected weekend guests. -Debra Martin, Belleville, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Cut salmon into 4 portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler., In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes.
Nutrition Facts : Calories 225 calories, Fat 10g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 491mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
GLAZED PARSNIPS AND CARROTS
I'm forever looking for something new and this is a real hit! The look is really up to date and it delivers flavor that is that is so perfect for fall.
Provided by Annacia
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger.
- Bring to boiling; reduce heat to medium.
- Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
- Stir pears, pecans, brown sugar, and butter into mixture in skillet.
- Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.
Nutrition Facts : Calories 203.4, Fat 8.2, SaturatedFat 2.8, Cholesterol 10.2, Sodium 66.8, Carbohydrate 33.8, Fiber 6.2, Sugar 20.9, Protein 1.9
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.
SOY-BROWN SUGAR-GLAZED CHICKEN THIGHS
Get sweet and savory chicken thighs on the table fast with this affordable main dish. Make it a meal by adding cooked frozen teriyaki vegetables or garden vegetable medley.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with whisk until well combined. Set aside.
- Heat 10-inch ovenproof skillet or roasting pan over medium-high heat. Rub chicken with oil; place skin side down in skillet. Sear chicken, without moving, 3 to 5 minutes or until skin is browned and chicken releases easily from skillet.
- Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.
- Roast 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with sauce.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 14 g, TransFat 0 g
Tips:
- Choose the right parsnips: Select firm, unblemished parsnips that are about the same size so they cook evenly. Smaller parsnips tend to be more tender and flavorful.
- Peel the parsnips thinly: Use a vegetable peeler to remove the thin layer of skin from the parsnips. This will help the glaze adhere better and prevent the parsnips from becoming tough.
- Cut the parsnips evenly: Cut the parsnips into uniform pieces so they cook evenly. Aim for pieces that are about 2 inches long and 1 inch thick.
- Toss the parsnips in oil: Before roasting, toss the parsnips in a little olive oil to help them brown and caramelize. You can also add herbs and spices to the oil for extra flavor.
- Roast the parsnips at a high temperature: Roasting the parsnips at a high temperature (400°F or higher) will help them caramelize and develop a crispy exterior.
- Make the glaze while the parsnips are roasting: This will give the glaze time to thicken and develop its flavor. You can make the glaze in a saucepan on the stovetop or in the microwave.
- Brush the glaze on the parsnips: Once the parsnips are roasted, brush them with the glaze and return them to the oven for a few minutes to caramelize the glaze.
Conclusion:
Brown sugar glazed parsnips are a delicious and easy side dish that can be enjoyed with a variety of meals. They are perfect for a weeknight dinner or a special occasion. With their sweet and savory flavor, these parsnips are sure to be a hit with everyone at the table. So next time you're looking for a new way to serve parsnips, give this recipe a try!
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