Roasted and Glazed Parsnips, Carrots, and Chestnuts
Recipe and photo by Tami Ganeles Weiser
Prep Time: 25 minutes Cook Time: 30 minutes
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.
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
- 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.
- In a large mixing bowl, combine the parsnips, carrots, shallots, chestnuts, olive oil, salt, pepper, ginger, and honey and mix to coat.
- 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.
If your parsnips and/or carrots are small, use 5 instead of 4.