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Honey-Glazed Slow-Cooked Parsnips
Sweet and savory parsnips, slow-cooked until tender and caramelized with a honey glaze. Perfect as a side dish for any roast or vegetarian meal.
Prep Time
15 minutes
Total Time
75 minutes
Calories
275
Level
Easy
Yields
4 servings
Cost
£0.48
Cuisine:
Main Ingredient:
Cooking Style:
Dietary:
Ingredients
Servings
4
1.5lbsParsnips(Peeled and cut into 1-inch thick rounds)
£1.20
2tablespoonsOlive Oil(Extra virgin olive oil)
£0.15
2tablespoonsHoney(Local honey preferred)
£0.25
2sprigsFresh Thyme(Optional, but adds a lovely flavor)
£0.30
0.5teaspoonSalt(Or to taste)
£0.01
0.3teaspoonBlack Pepper(Freshly ground, or to taste)
£0.02
Total Cost
£1.93
£0.48 per serving
The Method
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, toss the parsnips with olive oil, honey, salt, and pepper. Ensure the parsnips are evenly coated.
- 3
Transfer the parsnips to a 9x13 inch baking dish. Arrange them in a single layer if possible.
- 4
Add the thyme sprigs to the baking dish, distributing them amongst the parsnips.
- 5
Cover the baking dish with aluminum foil.
- 6
Bake for 45 minutes. Remove the foil and continue baking for another 15 minutes, or until the parsnips are tender and lightly caramelized. Watch carefully to prevent burning.
- 7
Remove from oven and let cool for a few minutes before serving. Remove the thyme sprigs before serving.
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My Notes
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Nutrition Information
Nutrition per serving (170g)
275 kcal / 1151 kJ
Carbs
43g
17% of RDA
Fat
12g
17% of RDA
Protein
2g
4% of RDA
Detailed Breakdown
Fibre
9 g
30% of RDA
Sugar
23 g
26% of RDA
Sodium
300 mg
13% of RDA
Saturated Fat
1.7 g
9% of RDA
Chef's Tips
For extra flavor, add a clove of minced garlic to the parsnips before baking.
If the parsnips start to brown too quickly, cover them with foil again for the last few minutes of baking.
Store leftover parsnips in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Cooking Equipment
Oven
Baking Dish (9x13 inch)
Wine Pairings
No wine pairing suggestions available for this recipe.
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