Baked Parsnips With Honey & Orange (By Annette)
August 11, 2013
Categories: Dinner, Lunch, Side Dishes, Fruit, Orange, Vegetables, Parsnips, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Christmas, Entertaining, Passover, Regional Holiday, Rosh Hashanah, Sunday Dinner, Thanksgiving, Weeknight Meals, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
"Parsnips are an unappreciated vegetable. They are so delicious and this is just one more way to serve them. Sweet but not too sweet. Great for any holiday or everyday meal. The recipe is from my friend Annette and printed with her permission."
- Serving Size: 1 (352.3 g)
- Calories 369.3
- Total Fat - 14.4 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 637.2 mg
- Total Carbohydrate - 60.8 g
- Dietary Fiber - 13.4 g
- Sugars - 28.1 g
- Protein - 4 g
- Calcium - 123.7 mg
- Iron - 1.6 mg
- Vitamin C - 80.2 mg
- Thiamin - 0.3 mg
Preheat the oven to 400f, pour oil in an oven proof pan, large enough to hold the parsnips in one layer, heat for 2 minutes.
Add prepared parsnips to the heated oil, season with salt and pepper, toss the parsnips so they are coated with oil.
Roast for 30 minutes. Check that they are cooked - if not continue cooking for a further 5 minutes.
While the parsnips are roasting mix together the honey, soy, orange juice and zest.
When the parsnips are baked add the sauce to parsnips, toss to coat, continue baking for a further 10 - 15 minutes or until the parsnips are carmelized.
Serve drizzling any pan juices over them.
Tips & Variations
- Roasting pan