glazed goodness

With a title like that you’d expect for this post to be about donuts, right?  Nope.  Afraid not.  I’m talking about glazed vegetables, people.  Might not sound quite as exciting, but I can guarantee they are (nearly) as tasty.

I made this recipe for Thanksgiving a few years back and remember that it was quite the hit.  I believe one of the little kids at the meal referred to the parsnips as “white carrots.”  It was cute.  And parsnips kind of do look like white carrots but don’t so much taste like them.  Where carrots are sweet, parsnips are a little sharp.

The hardest part about this dish is cutting the carrots and parsnips up into little matchsticks but after that it is a breeze and is cooked entirely on the stove-top, thus freeing up space in your oven on T-day for other important dishes like stuffing and the turkey.

You simply cook down the carrots and parsnips in some olive oil with salt and pepper and then add butter, honey, and rosemary after they are tender for the glazing.  Sweet and hardy with a little bite from the parsnips and nice scent and flavor from the rosemary.  I highly recommend it for your Thanksgiving this year, or even just as part of a quick weeknight meal.

Sauteed Parsnips and Carrots with Honey and Rosemary (recipe found at www.epicurious.com)

Yield: Makes 8 servings

  • 2 tablespoons extra-virgin olive oil
  • 1 pound carrots (about 4 large), peeled, cut into 3×1/4×1/4-inch sticks
  • 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3×1/4×1/4-inch sticks
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

5 thoughts on “glazed goodness

  1. KJ…Guess what I had for dinner tonight? Sweet potatoes and turnips. Yum! I cut them up into fries spray lightly ..about 2teaspoons…extra virgin olive oil, sprinkle with a bit of kosher coarse salt and some pepper, then roast at 425 for about 20-22 min. The coarse salt sweetens the roasted vegs. Often I have them with other food but tonight just felt like comfort food. I find they can be roasted or sautéed in very little oil and still come out tender and sweet. Terrific for quenching my love for sweet without getting a tummy ache from sugar (honey, maple syrup, etc)

  2. Simple and sweet. Pleasing to the eye and like you said, it gets a good response from kids no less……success!

    Would be interesting to see how coconut/peanut oils would work as variations in this veggie-based recipe.

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