Sweet Honey-Glazed Carrots and Parsnips Medley
Indulge your senses with this delightful Sweet Honey-Glazed Carrots and Parsnips Medley. This dish transforms humble root vegetables into a sweet, decadent treat that resembles dessert on your plate. The natural sweetness of parsnips shines alongside the familiar flavor of carrots, elevating any meal. Sautéed in fragrant butter and honey with tender onions, this side dish is not only an eye-catching addition to your table but also a fantastic way to explore new flavors if you're new to parsnips. Consider adding a handful of raisins for a burst of sweetness that enhances the dish even further. Perfect for family gatherings or intimate dinners, this dish will have everyone asking for seconds!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
vegetable broth or water
1 cup (For boiling the vegetables, use broth for added flavor or water as a substitute.)
carrots
1 lb (Peeled and cut into 1/4 inch pieces on an angle.)
parsnips
1 lb (Peeled and cut into 1/4 inch pieces on an angle.)
unsalted butter
1 tablespoon (For sautéing the onions.)
honey
1 teaspoon (Add more to taste if needed.)
small onion
1 (Thinly sliced.)
salt and pepper
to taste (For seasoning.)
Instructions
1
In a large pot, bring the vegetable broth (or water) to a boil over medium-high heat.
2
Add the peeled and angled-cut carrots and parsnips to the pot. Cook for 10 to 15 minutes, or until they are just tender. Once cooked, transfer the carrots and parsnips to a separate bowl and set aside.
3
In a large skillet, melt the unsalted butter over medium heat. Add the sliced onion and sauté until tender and translucent, about 3-4 minutes.
4
Stir in the honey with the onions, allowing it to combine well. If you find the carrots and parsnips are not sweet enough for your liking, feel free to add more honey to taste.
5
Carefully add the cooked carrots and parsnips back into the skillet. Cook the mixture over moderately low heat for an additional 1 to 2 minutes, stirring gently to ensure the vegetables are evenly coated and heated through.
6
Season with salt and pepper to taste and serve immediately. Enjoy your sweet and savory side dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sweet Honey-Glazed Carrots and Parsnips Medley?
It is a sweet and savory side dish featuring root vegetables like carrots and parsnips sautéed in a honey and butter glaze.
Can I use water instead of vegetable broth for boiling?
Yes, you can use water as a substitute, though vegetable broth is recommended for added flavor.
How should I cut the carrots and parsnips?
They should be peeled and cut into 1/4 inch pieces on an angle for even cooking and an attractive presentation.
How long do the vegetables need to boil?
Boil the carrots and parsnips for 10 to 15 minutes, or until they are just tender.
What type of butter should I use?
The recipe calls for one tablespoon of unsalted butter to sauté the onions.
Is it possible to make this dish sweeter?
Absolutely. If the vegetables are not sweet enough for your liking, feel free to stir in additional honey to taste.
Can I add other ingredients for more sweetness?
Yes, adding a handful of raisins provides a wonderful burst of extra sweetness that enhances the dish.
What kind of onion is used in this recipe?
One small onion, thinly sliced, is used to provide a savory base for the glaze.
How long do I sauté the onions?
Sauté the sliced onion in melted butter for about 3-4 minutes until they are tender and translucent.
How do I combine the glaze with the vegetables?
After sautéing the onions and honey, add the cooked carrots and parsnips back into the skillet and stir gently over low heat for 1-2 minutes.
Is this recipe suitable for holiday meals?
Yes, its eye-catching appearance and sweet flavor make it a perfect side dish for holiday gatherings or intimate dinners.
What seasonings are required?
The dish is finished with salt and pepper to taste.
Should I peel the parsnips before cooking?
Yes, peeling the parsnips is recommended to ensure a smooth texture.
Can I use salted butter if I don't have unsalted?
Yes, you can use salted butter, but be mindful of the amount of extra salt you add at the end.
Is this dish gluten-free?
Yes, all the primary ingredients in this recipe are naturally gluten-free.
What is the serving size for this recipe?
The recipe uses 2 lbs of root vegetables, which typically serves about 4 to 6 people as a side dish.
Can I use maple syrup instead of honey?
Yes, maple syrup can be used as a substitute for honey if you prefer that flavor profile.
What if I don't like parsnips?
This recipe is a great introduction to parsnips because the honey glaze highlights their natural sweetness, making them very approachable.
Can I make this recipe vegan?
To make it vegan, replace the butter with olive oil or a vegan butter substitute and use maple syrup or agave instead of honey.
How do I know when the onions are ready?
The onions are ready when they become soft and clear (translucent) after about 3 to 4 minutes of sautéing.
Can I prepare the vegetables in advance?
Yes, you can peel and cut the carrots and parsnips ahead of time and store them in the refrigerator until you are ready to boil them.
What is the best way to serve this dish?
It should be served immediately while warm to enjoy the best texture and glaze consistency.
Can I use chicken broth instead of vegetable broth?
Yes, chicken broth can be used if you do not require the dish to be vegetarian.
Does the dish store well as leftovers?
Yes, it can be stored in an airtight container in the refrigerator for 3-4 days and reheated in a skillet or microwave.
What heat setting should I use for boiling?
Use medium-high heat to bring the broth or water to a boil.
What heat setting is used for the final glazing step?
Use moderately low heat for the final 1 to 2 minutes to avoid burning the honey.
Can I use large onions?
The recipe calls for a small onion; if using a large one, you may want to only use half to avoid overpowering the vegetables.
Should the carrots and parsnips be mushy?
No, they should be just tender to the bite, not falling apart.
Is there a substitute for parsnips?
If parsnips are unavailable, you can use more carrots or try sweet potatoes, though the flavor profile will change slightly.
Are there any suggested herb additions?
Fresh parsley or thyme would make excellent garnishes for this medley.