Roasted and Glazed Parsnips, Carrots, and Chestnuts

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  25 minutes Cook Time:  30 minutes

Roasted and Glazed Parsnips, Carrots, and Chestnuts

Simple parsnips, carrots, and chestnuts sing a new song when glazed and roasted with honey and crystallized ginger. A sweet dish for celebrating the new year—or anytime you feel like a satisfying dish.

Ingredients

4 parsnips, peeled and cut into ½-inch dice (see Kitchen Tips)

4 carrots, peeled and cut into ½-inch dice (see Kitchen Tips)

2 shallots, peeled, trimmed, and cut into quarters

2 (5.2-ounce) packages cooked, peeled chestnuts

¼ cup olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon crystallized ginger, minced

2 tablespoons mild honey, chestnut honey preferred

Instructions

  1. Preheat the oven to 400°F.  Line a sheet pan with aluminum foil or a Silpat. If you are using foil, spray it well with nonstick vegetable oil spray.
  2. In a large mixing bowl, combine the parsnips, carrots, shallots, chestnuts, olive oil, salt, pepper, ginger, and honey and mix to coat.
  3. Spread out the mixture in the prepared pan and cook for 25 to 30 minutes, or until the parsnips and carrots are cooked and the tip of a sharp knife pierces them easily.

Kitchen Tips

If your parsnips and/or carrots are small, use 5 instead of 4.

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