Roasted Parsnips, Turnips, And Rutabagas With Ancho-Spiced Honey Glaze Recipe

Name: Roasted Parsnips, Turnips, And Rutabagas With Ancho-Spiced Honey Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (1/4 stick) butter, melted, divided; 2 tablespoons honey; 1 1/2 tablespoons fresh lemon juice; 1 garlic clove, minced; 1 teaspoon chopped fresh thyme; 1/2 teaspoon ground ancho chiles; 1/2 teaspoon ground cumin; 1/8 teaspoon ground cinnamon; Pinch of cayenne pepper; 12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces; 12 ounces turnips, peeled, cut into 1-inch wedges; 12 ounces rutabaga, trimmed, peeled, cut into 3/4-to 1-inch wedges; 1 1/2 tablespoons extra-virgin olive oil; Coarse kosher salt; Ingredient info: Look for ground ancho chiles in the spice section of many supermarkets and at Latin markets.

Servings: persons

2 tablespoons (1/4 stick) butter, melted, divided
2 tablespoons honey
1 1/2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1/2 teaspoon ground ancho chiles
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinch of cayenne pepper
12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces
12 ounces turnips, peeled, cut into 1-inch wedges
12 ounces rutabaga, trimmed, peeled, cut into 3/4-to 1-inch wedges
1 1/2 tablespoons extra-virgin olive oil
Coarse kosher salt
Ingredient info: Look for ground ancho chiles in the spice section of many supermarkets and at Latin markets.

1
Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper in small bowl to blend. Season to taste with salt. Let glaze stand at least 45 minutes to allow flavors to blend. Do AHEAD:
2
Preheat oven to 400u00b0F. Line large rimmed baking sheet with parchment paper. Spread parsnips, turnips, and rutabagas evenly on prepared baking sheet. Drizzle remaining 1 1/2 tablespoons melted butter and olive oil over; sprinkle with salt and pepper and toss to coat well. Roast until vegetables are soft and browned in spots, tossing occasionally, about 50 minutes.
3
Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer. Serve warm.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons (1/4 stick) butter, melted, divided, 2 tablespoons honey, 1 1/2 tablespoons fresh lemon juice, 1 garlic clove, minced, and more.

Yes, Roasted Parsnips, Turnips, And Rutabagas With Ancho-Spiced Honey Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Parsnips, Turnips, And Rutabagas With Ancho-Spiced Honey Glaze

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