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Glazed Carrots and Parsnips ( Points Plus Recipe)

Glazed Carrots and Parsnips ( Points Plus Recipe)

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Glazed Carrots and Parsnips. If you have never given parsnips a try, give this recipe a won't be disappointed. It's the perfect combination of sweet and savory.



Servings - approx. 6 Serving size - 1/6th of recipe ( approx. 3/4 cup ) Points Plus per serving - **3 points+ with recipe builder and nutritional information and 1 points+ when vegetables are given a zero value ( see above for explanation)
Calories - 131.2, Total Fat - 2.1g, Carb. - 27.9g, Protein - 2.2g, Fiber - 5.7g

3 - 4 large carrots, peeled and diced

3 - 4 large parsnips, peeled and diced

1 cup onion, diced

salt and pepper, to taste

2 TBS. light spread, such as Brummel and Brown

1 TBS. honey

1/2 tsp. dried thyme


1. Cook the carrots and the parsnips until crisp tender.( I cook mine in the microwave, and admit, I am a bit spoiled, as I have a fresh/frozen vegetable button on my sensor microwave...which cooks them perfectly every time, without me worrying about how long to put them in for. If you do not have this convenience, then you can steam them over boiling water in a steam basket, or steam them in the microwave in either a ziplock steam bag or even a covered glass casserole. Lastly, you could cook them in some water...but I wouldn't not recommend this method, as it does leach out some of the vitamins and the flavors. )

2. In a large skillet, melt the spread. Add the onion, and saute until tender, approx. 5 minutes. Add the cooked carrots and parsnips, honey, salt and pepper and thyme...stir to coat evenly. Serve and enjoy.

6 medium parsnips, halved lengthwise, cut into 3x1/4-inch strips
6 medium carrots, halved lengthwise, cut into 3x1/4-inch strips
3 medium onions, cut into 1-inch wedges
4 teaspoons minced fresh rosemary, divided
1/4 cup olive oil
1 1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup honey

Heat oven to 425 degrees F.

In large bowl, combine parsnips, carrots, onions and 2 teaspoons of the rosemary.

In small bowl, whisk together oil, salt and pepper. Drizzle over vegetables toss. Place on 17x12-inch rimmed baking sheet.

Bake 30 to 35 minutes or until vegetables are lightly browned and tender, stirring occasionally. Drizzle with honey stir gently. Bake an additional 5 minutes. Sprinkle with remaining 2 teaspoons rosemary.

Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 273
  • Calories from Fat 58
  • Total Fat 6.5g 10 %
  • Saturated Fat 3.8g 19 %
  • Trans Fat 0.2g 0 %
  • Protein 2.9g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 15mg 5 %
  • Sodium 130mg 5 % Potassium 0 0 % -->
  • Total Carbohydrates 55g 18 %
  • Dietary Fiber 10g 40 %
  • Sugars 30g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

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having lived on a farm 60+ years ago we had carrots and parsnips all the time. the only thing different I do I only add brown sugar and butter. wealso use to put some salt and brown sugar in the water. I will have to try the orange juice next time.

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  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Cut the carrots and parsnips into 2 x1/4-inch matchsticks. Put them in a large bowl toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10吋-inch Pyrex dish and roast, stirring every 15 min., until the vegetables are nicely browned, 40 to 45 min.
  • Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately.

Recipe Notes

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Can you freeze mashed carrots and parsnips?

On the weekend I went to Costco and got a 10 pound bag of organic carrots. That’s a lot of carrots!

And you know what goes great with carrots? Parsnips.

I’ve loved parsnips for a while, so I find it surprising how many people have never eaten them. They’re such a yummy root vegetable and a good source of fiber.

Now, if you have a boat-load of them as I did, it also makes sense to do a big ‘ol batch of mashed carrots and parsnips.

Batch cooking is the best. Especially if you’re busy or always on the go. In under an hour I was able to peel, cook and mash 14 servings of this recipe (which was approximately 4 pounds of carrots plus 4 pounds of parsnips).

I immediately ate one serving and tossed the remainder into the freezer. Now, when I want a quick snack or a beta-carotene boost, all I have to do is reheat for one minute and I’m good to go.

This recipe is very flexible – you can keep the ratio one-to-one or go heavier on the carrots or parsnips…depending on your preference.

And if you’re looking for good, BPA-free storage containers, I highly recommend these.

Easy Peasy Roast Parsnips and Carrots with Honey Mustard Glaze

These Easy Peasy Roast Parsnips and Carrots could not be simpler, simply chop the vegetables up and put them in the oven for 45 minutes. For extra deliciousness add a honey and mustard glaze for the last 15 minutes.

It’s no secret that I love recipes that can be cooked in a roasting tray in the oven…the oven sweetens and intensifies the flavours, while I sit back and relax (in my dreams!!).

I have lots of easy peasy traybakes on my website – some side dishes, like this one, whilst others are entire meals all cooked in one tray…for example my ever popular Chicken, Chorizo and Sweet Potato Traybake or my Moroccan Lamb Traybake.

One of my absolute favourites is this, my Easy Peasy Roast Parsnips and Carrots with Honey Mustard Glaze. It really is incredibly simple to do…but the result is amazing – utterly delicious – the sweetness of the honey and the sharp heat of the mustard compliment the roast vegetables beautifully…and it all takes just 10 minutes hands on time – perfect!

These fab honey and mustard roasted carrots and parsnips would go beautifully with roast meats – especially ham or chicken – as part of a Sunday roast. Alternatively they would be delicious with turkey for Christmas or a beautiful roast leg of lamb for Easter Day. Serve with my Easy Peasy Roast Potatoes and simple steamed green vegetables for a delicious and stress-free meal!

Recipe Summary

  • 2 pounds carrots, cut into 2-inch chunks
  • 1 pound parsnips, peeled and cut into 2-inch chunks
  • 2 tablespoons finely shredded orange peel (set aside)
  • 1 cup orange juice
  • ½ cup orange marmalade
  • ½ cup vegetable broth
  • ¼ cup dry white wine
  • 1 tablespoon quick-cooking tapioca, crushed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup snipped fresh parsley
  • 3 tablespoons butter

In a 3-1/2- or 4-quart slow cooker combine carrots and parsnips. In a small bowl combine orange juice, marmalade, broth, wine, tapioca, salt, and pepper. Pour over carrot mixture, toss to coat.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until vegetables are tender. During the last 30 minutes of cooking time, stir in orange peel, parsley and butter.


  • Put the carrots in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add the butter, sugar, 1/2 tsp. salt, and enough water to just cover the carrots (about 2 cups). Bring to a boil over high heat.
  • Cook over high heat, shaking the pan occasionally, until the liquid has reduced to a syrupy glaze and the carrots are tender, about 10 minutes. (If the glaze is done before the carrots, add about 1/2 cup water and continue to cook. If the carrots are done first, remove them and continue to boil the liquid until syrupy.)
  • Lower the heat to medium low, add the tarragon, and toss to combine. Season to taste with salt and serve. (The glazed carrots can be kept warm, covered, for about 20 minutes.)

Recipe Notes

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Recipe Summary

  • 1 stick (4 ounces) unsalted butter
  • Two 2 1/2- to 3-pound Blue Foot chickens
  • Salt and freshly ground pepper
  • 2 tablespoons grapeseed or vegetable oil
  • 6 unpeeled garlic cloves
  • 12 thyme sprigs
  • 1/4 cup plus 2 tablespoons fresh orange juice
  • 3 tablespoons sherry vinegar
  • 1/2 pound baby carrots
  • 1/2 pound parsnips, peeled and cut into thick batons
  • 1/4 pound small radishes, trimmed

Preheat the oven to 375°. In a small skillet, cook the butter over moderately low heat until golden brown, about 7 minutes. Pour the brown butter into a bowl.

Season the chickens with salt and pepper. In a large, flameproof roasting pan, heat the grapeseed oil. Add the chickens and cook over moderately high heat, turning occasionally, until lightly browned all over, about 7 minutes. Turn the chickens breast side up and scatter the garlic and thyme all around. Drizzle 2 tablespoons of the brown butter over the breasts. Roast the chickens for about 1 hour and 10 minutes, or until an instant-read thermometer inserted into an inner thigh registers 165°. Let the chickens rest for 10 minutes. Pour the pan drippings into a bowl and skim off the fat. Discard the garlic and thyme.

Meanwhile, in a small saucepan, combine the orange juice and vinegar and boil over moderately high heat until reduced to 2 tablespoons, about 7 minutes.

In a large, deep skillet, heat the remaining 6 tablespoons of brown butter. Add the carrots, parsnips and radishes and cook over moderately high heat, stirring until tender, about 12 minutes. Add the orange glaze and the chicken drippings and cook, stirring, until the vegetables are glazed, 1 minute season with salt and pepper.

Carve the chickens. Transfer to plates and serve with the vegetables.