Best 2 Roasted Parsnips Turnips And Rutabagas With Ancho Spiced Honey Glaze Recipes

Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze: A Sweet and Savory Symphony of Root Vegetables

Embark on a culinary journey with this vibrant symphony of roasted root vegetables, where parsnips, turnips, and rutabagas take center stage. These earthy gems are transformed into a delectable medley with just the right balance of sweetness and spice. The ancho-spiced honey glaze adds a touch of smoky warmth, while fresh herbs and lemon zest infuse every bite with a burst of flavor. Whether you're looking to elevate your Thanksgiving spread or simply seeking a hearty and comforting dish, this recipe is sure to become a favorite. And with additional variations including a maple-bacon glaze and a tangy mustard glaze, you can explore a range of flavors to suit your palate.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED PARSNIPS, TURNIPS, AND RUTABAGAS WITH ANCHO-SPICED HONEY GLAZE

Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze image

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

Ingredients

2 tablespoons (1/4 stick) butter, melted, divided
2 tablespoons honey
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon ground ancho chiles
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch of cayenne pepper
12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces
12 ounces turnips, peeled, cut into 1-inch wedges
12 ounces rutabaga, trimmed, peeled, cut into 3/4-to 1-inch wedges
1 1/2 tablespoons extra-virgin olive oil
Coarse kosher salt
Ingredient info: Look for ground ancho chiles in the spice section of many supermarkets and at Latin markets.

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.

HONEY-ROASTED PARSNIPS

Honey-roasted parsnips image

These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare

Provided by Miriam Nice

Categories Side dish

Time 55m

Number Of Ingredients 5

Ingredients

500g parsnips
1 tbsp flour
1 tbsp honey
2 tbsp sunflower oil
2 tbsp butter

Steps:

Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
Drain in a colander and let them steam-dry for a few mins.
Heat oven to 190C/170C fan/ gas 5.
Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
Roast for 40 mins, turning halfway, until golden.

Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

Tips:

To achieve perfectly roasted vegetables, ensure they are coated evenly in oil and spices before roasting. This will help them crisp up and caramelize beautifully.
For a more flavorful glaze, simmer the ancho chili peppers in honey until it thickens and becomes aromatic. This adds a smoky, sweet, and savory flavor to the glaze.
If you don't have ancho chili peppers, you can substitute them with other chili peppers like guajillo or pasilla peppers. Adjust the amount of peppers used based on your desired level of spiciness.
Feel free to adjust the roasting time based on the size and thickness of your vegetables. Smaller pieces will cook faster, so keep an eye on them to prevent overcooking.
Garnish the roasted vegetables with fresh herbs like cilantro, parsley, or thyme for an extra burst of flavor and color.

Conclusion:

Roasted parsnips, turnips, and rutabagas with ancho-spiced honey glaze are a delightful side dish that offers a perfect balance of sweet, savory, and smoky flavors. The vegetables are roasted until tender and caramelized, while the glaze adds an irresistible glaze that elevates the dish to a whole new level. This recipe is not only delicious but also versatile, as it can be served with a variety of main courses, making it a perfect addition to your weeknight dinners or special occasion gatherings. With its vibrant colors and tantalizing aromas, this dish is sure to impress your guests and leave them craving for more. So next time you're looking for a flavorful and nutritious side dish, give this recipe a try - you won't be disappointed!