1 pound parsnips (2 very large or 3 medium)
8 ounces baby carrots
1 Tablespoon canola oil
salt and pepper
1/4 cup orange juice
1 Tablespoon unsalted butter
1 Tablespoon honey
1/8 teaspoon ground ginger
Preheat oven to 425 degrees. Peel parsnips, cut into wedges the same size as baby carrots. Spread vegetables in shallow roasting pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake 30 to 35 minutes or until fork-tender. Combine orange juice, butter, honey and ginger in large skillet. Add roasted vegetables: cook over high heat 1 to 2 minutes stirring frequently until sauce thickens and coats vegetables. Season with addition salt and pepper, if desired.
6 comments:
I can't say that I ever had this. Tom The Backroads Traveller
I have never had parsnips, but I could see me trying this with just the carrots!
Good Morning Tom,
I have had parsnips and I've had carrots, but not together.
Marilyn
Good Morning Angela,
I have had parsnips. I liked them. Some people don't. All I can say is try them sometime. With the carrots, you might like them better.
Marilyn
These sounds like another winner, Jean! Thanks so much!
Hi Willow's Quiet Corner,
Will see that Jean gets your message.
Marilyn
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