Do I need to peel the carrots and parsnips?

When using fresh carrots and parsnips, it is not necessary to peel them first, although many people prefer to. It is more important to choose the freshest root vegetable and scrub them well.

Why are my carrots and parsnips sticking to the pan?

When sugar melts and then hardens, the crystals cause it to stick to pans. Always line your pan with something like parchment paper, aluminum foil or silicone liner and spray with nonstick baking spray. (and clean-up is much easier) If you forgot and the vegetables do stick, use a spatula to remove them as best you can. Or you can try reheating the pan in the oven on a lower temperature for a few minutes. And cleanup will be easier if you soak the pan with hot water.

What main dishes go well with roasted parsnips and carrots?

To make dinner time as easy as possible, I love roasting or cooking a main dish that will be ready close to the same time as the vegetables. Honey Lemon Pepper wings , Baked Lemon Pepper Chicken Thighs or Buffalo Chicken Thighs are all delicious meals that cook at the same temperature and about the same time as the carrots and parsnips.

Honey Roasted Parsnips and Carrots ⋆

Name: Honey Roasted Carrots and Parsnips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound carrots, scrubbed, cut in 2 inch pieces (peeling optional); 1 pound parsnips, scrubbed, cut in 2 inch pieces " "; 2 tablespoons olive, canola or vegetable oil; 1/3 cup honey or honey substitute; 2 tablespoons brown sugar or sugar substitute; 2 tablespoons orange juice; 1/2 teaspoon nutmeg; 1/4 teaspoon ginger; 1/2 teaspoon salt

Description

These honey roasted parsnips and carrots are simple to prepare and are ready in about 30 minutes. These veggies taste fantastic with both a sweet and savory flavor. The honey glaze caramelizes on top and the carrots and parsnips are just a bit crispy but still tender inside.

Ingredients

Units Scale

1 pound carrots, scrubbed, cut in 2 inch pieces (peeling optional)
1 pound parsnips, scrubbed, cut in 2 inch pieces " "
2 tablespoons olive, canola or vegetable oil
1/3 cup honey or honey substitute
2 tablespoons brown sugar or sugar substitute
2 tablespoons orange juice
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon salt

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Instructions

Preheat oven to 400 °F. Line a baking sheet with parchment paper, aluminum foil or silicone liner. Lightly spray with non-stick cooking spray.
Scrub and cut the carrots and parsnips into similar size and thickness.
Stir the glaze ingredients in a large bowl. Pour in the carrots and parsnips and stir to coat.
Spread vegetables out evenly on the baking sheet. Avoid them overlapping so that they evenly brown.
Bake 15 minutes. Remove from oven, drizzle or brush on any leftover glaze. Use a spatula to stir around the vegetables and put put back in the oven for another 15 minutes.
They are done when you can cut in half with a fork. They should feel tender but still have a crispy texture.

Notes

*You can prep the vegetables the day before if needed. Also, you can pour the glaze over carrots and parsnips a few hours before ready to roast.

*If you choose larger parsnips, they may have a hard inner core. Slice the parsnips down the middle into quarters and cut out the core.

*Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. They can be frozen for 1-2 months but will be much softer when defrosted. You can puree them and add in a creamy soup. Or combine with mashed potatoes, turnips or rutabaga for a creative side dish.

*Please note nutrition has been calculated with the sugar free version through Nutrifox.com