Glazed Parsnips and Carrots with Rosemary Infusion
A delightful side dish perfect for holiday gatherings, especially Thanksgiving. The sweetness from the honey pairs beautifully with earthy rosemary, creating a flavorful medley. For an extra twist, crispy pancetta can be crumbled on top for a smoky richness. This dish can be prepared a day in advance, making it a convenient yet impressive addition to your festive table.
8
Servings
N/A
Calories
8
Ingredients
Ingredients
extra virgin olive oil
2 tablespoons
carrots
1 lb (peeled, cut into 3-inch sticks, 1/4-inch thick)
parsnips
1 lb (peeled, halved lengthwise, cored and cut like the carrots)
coarse kosher salt
to taste
pepper
to taste
butter
2 tablespoons
fresh rosemary
1 tablespoon (chopped)
honey
1 1/2 teaspoons (heather, chestnut, or wildflower recommended)
Instructions
1
Heat the olive oil in a large skillet over medium-high heat.
2
Add the carrot sticks and sauté for 3-4 minutes, as they require slightly more time to soften compared to parsnips.
3
Add the parsnip sticks to the skillet and season generously with coarse kosher salt and fresh pepper.
4
Sauté the carrots and parsnips together, stirring occasionally, until the vegetables begin to brown around the edges, approximately 12 minutes.
5
If preparing ahead, at this point you may cover and refrigerate them until needed.
6
When ready to serve, add butter, rosemary, and honey to the skillet with the vegetables.
7
Toss the mixture over medium heat until the vegetables are thoroughly heated and glazed, about 5 minutes.
8
Taste and adjust seasoning with additional salt and pepper if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Glazed Parsnips and Carrots with Rosemary Infusion?
This recipe is a delightful vegetable side dish featuring parsnips and carrots sautéed in olive oil, then finished with a glaze of butter, honey, and fresh rosemary.
How many servings does this dish provide?
This recipe makes 8 servings, making it ideal for holiday gatherings.
Is this recipe suitable for Thanksgiving?
Yes, it is described as a perfect side dish for holiday gatherings, especially Thanksgiving.
Can I make these glazed vegetables ahead of time?
Yes, you can sauté the vegetables until they begin to brown, then cover and refrigerate them until you are ready to finish and serve the dish.
What type of honey is recommended for the glaze?
Heather, chestnut, or wildflower honey are recommended for the best flavor profile.
How should the carrots and parsnips be prepared?
Both should be peeled and cut into 3-inch sticks that are 1/4-inch thick. Parsnips should also be halved lengthwise and cored.
Why are the carrots sautéed before the parsnips?
Carrots require slightly more time to soften compared to parsnips, so they are started 3-4 minutes earlier.
What ingredients are used for the rosemary infusion?
The infusion is created by tossing the vegetables with fresh chopped rosemary, butter, and honey during the final cooking stage.
Can I add meat to this vegetable dish?
Yes, you can add an extra twist by crumbling crispy pancetta on top for smoky richness.
How long does it take to brown the vegetables?
The carrots and parsnips take approximately 12 minutes to begin browning around the edges while sautéing together.
What is the final glazing time before serving?
Once the butter, rosemary, and honey are added, it takes about 5 minutes of tossing over medium heat to glaze the vegetables.
What kind of salt should be used?
Coarse kosher salt is recommended for seasoning these glazed vegetables.
What type of oil is used for sautéing?
The recipe calls for 2 tablespoons of extra virgin olive oil.
How much rosemary is needed?
You will need 1 tablespoon of chopped fresh rosemary.
Is the parsnip core used in the recipe?
No, the instructions specify that the parsnips should be cored before being cut into sticks.
What is the total amount of vegetables used?
The recipe uses 1 lb of carrots and 1 lb of parsnips.
What temperature should I use to sauté the vegetables?
The olive oil and vegetables should be heated over medium-high heat initially.
Can I adjust the seasoning at the end?
Yes, the instructions suggest tasting and adjusting with additional salt and pepper after glazing.
What tools do I need for this recipe?
You will primarily need a large skillet for sautéing and glazing the vegetables.
Is this a vegetarian recipe?
As written without the optional pancetta, the recipe is vegetarian. However, it contains butter and honey, so it is not vegan.
What is the texture of the finished dish?
The vegetables should be softened, browned around the edges, and coated in a glossy honey-butter glaze.
Does the recipe use fresh or dried rosemary?
The recipe specifically calls for fresh rosemary for the best flavor infusion.
How much honey is required?
The recipe uses 1 1/2 teaspoons of honey.
How much butter is needed for the glaze?
You will need 2 tablespoons of butter for the final glazing step.
What tags are associated with this dish?
Tags include thanksgiving, vegetable side dish, holiday recipes, glazed vegetables, and make-ahead dish.
Can I use regular table salt?
While coarse kosher salt is recommended, you can use table salt; however, you should adjust the amount to taste as grain sizes differ.
Should the vegetables be covered during browning?
No, they should be sautéed uncovered and stirred occasionally to achieve browning.
How long can the pre-sautéed vegetables stay in the fridge?
The recipe states they can be prepared a day in advance.
What should I do if the vegetables aren't browning?
Ensure your skillet is at medium-high heat and avoid overcrowding the pan too much.
What is the serving size for this recipe?
The recipe yields 8 servings, though specific serving size measurements like cups are not provided.