ROASTED PARSNIPS, TURNIPS, AND RUTABAGAS WITH ANCHO-SPICED HONEY GLAZE
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
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.
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Blessing Angel
[email protected]This is the best roasted vegetable recipe I've ever tried. The glaze is divine, and the vegetables are so tender and flavorful. I'll be making this dish again and again.
Letania Narain
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
Sharon Young
[email protected]I'm always looking for new ways to cook root vegetables, and this recipe is a winner. The glaze is delicious, and the vegetables are roasted to perfection.
Young Risen
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet glaze, and they even asked for seconds.
mrisho chembea
[email protected]The ancho-spiced honey glaze is what really makes this dish special. It's so flavorful and adds a touch of sweetness to the vegetables.
Chinechem Canaan
[email protected]I love the combination of parsnips, turnips, and rutabagas in this dish. They all have such unique flavors that complement each other perfectly.
Haphie Silman
[email protected]These roasted vegetables are the perfect side dish for a fall or winter meal. They're hearty, flavorful, and easy to make. I highly recommend trying this recipe.
Uyeri Oromena
[email protected]The glaze on these vegetables is incredible. It's the perfect balance of sweet and savory. I could eat it by the spoonful.
Philip Emmanuel
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it, and I even got a few requests for the recipe. I'll definitely be making it again.
Ahmad minhas
[email protected]This is my new favorite way to cook root vegetables. The glaze is amazing, and the vegetables are so tender and flavorful. I highly recommend this recipe.
Kota Luna
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a big fan of turnips or rutabagas, but they were delicious roasted with the parsnips. The glaze really made all the difference.
William Bl00m (Will)
[email protected]I love how easy this dish is to make. I just threw everything in a pan and roasted it in the oven. The glaze is also super simple to make, and it really takes the dish to the next level.
NEED ENERGY!
[email protected]These roasted veggies were a huge hit at our Thanksgiving dinner! The glaze was perfectly sweet and tangy, and the vegetables were tender and flavorful. I'll definitely be making this dish again.